CHEESE Tips, Recipe and Guide

Onion Cheese Ball Recipe

2009-05-30T07:50:00.000-07:00

For this recipe you will need a package of onion soup mix, two bars of cream cheese (brought to room temperature), and additional herbs of your choice. In a large bowl, mix the onion soup mix and the cream cheese. Some people prefer to add a teaspoon of freshly chopped dill (or herb of your choice). Mix the ingredients thoroughly together by hand. Place on a plate and wrap with clear cellophane.

You may want to
add a box, or sleeves, of crackers to the gift. Wrap the crackers in seasonal gift paper. You can add a festive bow to the top of the cheese ball, and tie a matching ribbon around the crackers. The cheese ball tastes better when made at least one day ahead of serving.

You can also find lovely serving dishes to put the cheese ball on. Crystal plates and mirrors make unique receptacles to serve the cheese ball on. Brighten up the recipe by placing olives or salad tomatoes around the bottom of the cheese ball. Shrimp can also add to the color scheme around the cheese ball. A bed of greens can be used under the cheese ball prior to serving. Choose a serving knife with a patterned handle to place in top of the ball. Holiday serving knives can be found at reasonable prices in specialty shops, and in department stores during the season. Adding these utensils to the gift will make them special. If you know the person well who will be receiving the gift, pick out a knife with a handle that reflects an activity that they enjoy such as music, hunting or sports.

By Carol French

How to Make Mozzarella Cheese

2009-03-31T07:30:00.000-07:00

There a few sites out there that tell you how to make mozzarella cheese, but I wanted to put together an article that gives a little history and explains the simple way of how to make mozzarella cheese. Mozzarella is one of several kinds of "plastic-curd" cheeses, originating in Italy. Mozzarella is one of the most versatile cheeses to make at home. It tastes wonderful freshly made, freezes well, can be used like an aged cheese in cooking, and melting readily when heated. Mozzarella cheese is ready the same day its made. The aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks. Making Mozzarella has no smoke and mirrors. Mozzarella making, on the small home scale, is much more art than science. All you need to begin making mozzarella at home is a stainless steel pot, a dairy thermometer, measuring spoons and some cheesecloth. The basic ingredients for making cheese are milk, starter culture and or natural acids, and rennet. Traditional mozzarella is made from water buffalo not North American buffalo or bison as many mistakenly think. Buffalo milk, and its flavor are highly prized. However, any type of milk can be used to make mozzarella cheese. Homemade fresh mozzarella cheese has fabulous flavor.

Quick Recipe explaining how to make Mozzarella Cheese and enjoy the same day.

You will need:

--A 6 to 8 quart stainless steel pot. Aluminum or cast iron will not work.

--A stainless steel or strong plastic slotted spoon.

--A two quart microwave safe mixing bowl

--measuring spoons

--A thermometer which will clearly read between 80 - 120 degrees F.

Step 1 (How to make Mozzarella Cheese)

Do not prepare any other food while you are making mozzarella cheese. Put all food products away. Move all sponges, and dirty towels away from your work surface, clean your sink and stove with soap and water. Finally use an antibacterial cleaner to wipe down all surfaces.

Step 2 (How to make Mozzarella Cheese)

Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool water and set aside to use later. Heat the milk to 90F and add 1.5-2 tsp. of citric acid. This will bring the milk to the proper acidity to mold well later. As you approach 90F you will notice your milk beginning to curdle due to acidity and temperature. When at 90F add the rennet (which you prepared in previous step) to the milk and stir in a top to bottom motion for 30-60 seconds.

Step 3 (How to make Mozzarella Cheese)

Now turn the heat off (it may continue to rise as high as 105* or so) Let the milk remain still for the next 3-5 minutes during which it will form a curd. A longer set will result in a firmer curd. Cut the curds into a 1" checkerboard pattern and then scoop with a slotted spoon into a heat proof bowl for the microwave. (If the curd is too soft at this point let sit for another minute or so) Now press this curd gently with your hand, pouring off as much whey as possible. Reserve this whey to use in cooking or making ricotta cheese.

Step 4 (How to make Mozzarella Cheese)

Microwave the curd on HI for 1 minute. You will notice more whey has run out of the curd. Drain off all whey. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point) Microwave 2 more times for 35 seconds each and repeat the kneading. Drain all of the whey off as you go through these steps.

Step 5 (How to make Mozzarella Cheese)

Knead quickly now as you would bread dough until it is smooth and shiny. Add salt near the finish. At this point the cheese should be soft and pliable enough to stretch like taffy. It is ready to eat when it cools. Form it into a ball and drop into ice water to cool and refrigerate. When cold you can wrap in plastic wrap and it will last for several days but is best when eaten fresh.

That is how to make mozzarella cheese. A tasty way to enjoy this is simply layer fresh mozzarella and fresh tomatoes, then top with fresh basil leaves, coarse sea salt, freshly ground black pepper and a drizzle of cold-pressed extra virgin olive oil. Anyone who tries will be wowed!

By Rosanna Maywell

Check out the related article : Adventures in Cheese Making - Walk this Whey

Cream Cheese Mincemeat Pie

2009-03-22T03:39:00.000-07:00

• bottom pie crust for a 9 or 10 inch pie plate
• 3 cups mincemeat
• 8 ounces of cream cheese (softened)
• 1/2 cup sugar
• 1 egg
• 1 tablespoon lemon juice

Make the pie crust and line the pie plate with the crust (Iknow this seems obvious, but one time when I happened tolisten to Oprah -- I have listened to the show about 3 timesin my life -- there was a chef who was talking about cookingsomething in one of those plastic cooking bags. "When youtake it out of the oven, cut open the bag and throw it away,"Oprah said. "You have to say that because there are peopleout there who will eat the bag if you don't tell them to throw itaway.")

Put the mincemeat on top of the pie crust. Bake at 350degrees Fahrenheit for 20 to 25 minutes.
Using an electric mixer, whip the softened cream cheese,sugar, the egg and the lemon juice until smooth. Pour ontop of the mincemeat and bake for another 25 to 30 minutesor until set.

Check Out the Related Article : Adventures in Cheese Making - Walk this Whey

Mozzarella Cheese - No Real Italian Pizza Should Be Without It

2009-03-12T01:15:00.000-07:00

This Italian cheese has long been associated with the pizza as a topping that is as essential as tomatoes. However, it was never an ingredient for traditional pizza as made in the Greek colony of Naples centuries ago, and it’s history is not a relatively long one. In fact it has been mentioned by name in cookbooks from the 16th century.

The name mozzarella comes from Southern Italy, and from the words “mozzare” which literally means to “cut off”, and “mozza” which means “cut” and describes the method by which mozzarella is made. It is not actually one particular kind of cheese but applies to several kinds of Italian cheese made by spinning and cutting it. Made from either cows’ milk or buffalo milk, fresh mozzarella does not keep any longer than 24 hours. Of course we know that we can buy it today with a variety of stabilisers in it to last, refrigerated, for many days.

During production, as the old nursery rhyme reminds us, curds and heated whey are mixed in large sterilised containers. This thick mixture is then subject to stretching and kneading, almost like bread dough, to produce a uniform and delicate consistency. The cheese maker will keep doing this until a smooth, almost shiny, paste is achieved. The final part of production involves forming the mozzarella cheese into ball shapes or sometimes into a plait. Whilst we are more used to a rubbery consistency with our shop-bought mozzarella, made from pasteurised cows’ milk, when cooked on the pizza, the Italians would not tolerate this, preferring instead a much softer consistency.

As with many dishes originating from a particular place and culture, there is a proper way for doing things. Using fresh made mozzarella in Italian cooking is the only acceptable method in Italy, although for our fast food chains and for the sake of speed and ease we will no doubt continue to have rubbery mozzarella on our takeaway pizzas!

By Steve J Jones

Check Out the Related Article : Adventures in Cheese Making - Walk this Whey

Cheese Makes a Comeback!

2009-02-22T09:34:00.000-08:00

Cheese is making a comeback on the dining scene. There is a rising trend to serve gourmet cheeses as a separate exciting course. The best part of this returning mania is that creating a sophisticated and harmonious assortment of cheeses and accompaniments is incredibly easy.

With our how-to's, simple guides and recommended cheeses, your next get-together, whether it is a gathering for one or one hundred, will be a spectacular success!

Creating a spectacular cheese course starts with the shopping. You should take a few minutes to before you buy to make a shopping list. This can be as simple as choosing your favorites, but keep the following in mind:

* Three to five different cheese selections are best.
* Selecting cheeses of different types and textures will serve to create greater interest. The variety of cheeses you choose should be from different milks, such as cow, goat, and sheep. Include cheeses that are soft, semi-soft/semi-firm, firm and hard.
* Plan on serving approximately one ounce of each cheese per person.

Accompaniments should not only complement the flavors of the cheeses you are serving, but should enhance them The best way to see if the accompaniment works well with a particular cheese is simply to taste them together. If you like the flavor combination, then odds are your guests will too. Traditional accompaniments for cheeses include: bread, crackers, cured meats, honey, olives, fruit, nuts and roasted vegetables.

Cheeses should always be served at room temperature, so plan ahead and remove your cheeses from the refrigerator at least one hour before serving for maximum flavor. Firm and hard cheeses should be served sliced thinly or in bite-size chunks. Cut softer cheeses into wedges. Make sure you have a small knife available for cheeses that will need to be cut by your guests.

Soft Cheeses

Soft cheeses get creamer as they ripen. Their texture can range from that of soft butter to thick sour cream. Examples of soft cheeses are Brie, Camembert and La Serena.

Semi-Soft / Semi-Firm Cheeses

Semi-soft/semi-firm cheeses have less moisture than hard cheeses so they can usually be easily sliced. Ardrahan, Gubbeen, Fontina, Caciotta, Le Moulis and Morbier are examples of semi-soft/semi-firm cheeses.

Firm Cheeses

Firm cheeses have a unmistakable firm texture, and become harder and more intensive with age. In firm cheese, the curd is broken into a very small grain, and then either cooked or left uncooked before pressing. Firm cheeses have a lower moisture content. Appenzeller, Wensleydale, Cheddar, Red Leicester, and Idiazabal are examples of firm cheeses.

Hard Cheeses

Hard cheeses have had most of their moisture removed, giving the cheese a firmer texture, often becoming crumbly. They routinely have more intense flavors than softer cheeses. Varieties of hard cheeses include Doddington, Sbrinz, Pecorino, Parmigiano Reggiano, and Bianco Sardo.

Other types of cheeses include: Blue Cheese, Fresh or Un-ripened Cheeses, Pasta Filata, Washed-Rind Cheese, and other specialty cheeses.

Blue Cheese

Blue Cheese earned it's name from the mold called Penicillium roqueforte, which creates the delicate blue-green marbling and gives the cheese its unique flavor. Blue Cheeses can range in texture from hard and crumbly to soft and creamy. Types of blue cheeses include: Crozier Blue, Gorgonzola, Roquefort, Shropshire Blue, and Stilton.

Fresh cheeses are usually uncooked or un-ripened, and are ready to eat very soon after they are made. Normally they are moist and mild in taste. Varieties of fresh cheeses include: Cottage cheese, Mascarpone, Mozzarella, and Ricotta.

Pasta Filata cheeses are a family of cheeses that originate in Italy. They are cooked, kneaded and stretched. Provolone is an example of this type of cheese.

Washed Rind

Washed Rind cheeses have been washed or immersed during the ripening process in a solution of beer, brine, wine, or brandy to promote exterior mold. These cheeses possess a very strong aroma and have intense flavor. This type of cheese includes Munster, Raclette and Taleggio.

By Darren Borror

Check out the Related Article : Types Of Cheese And How You Store Them

Related Website

2009-02-22T03:36:00.000-08:00

Still Available for Your Website's Link

Click Here to Know How you can Link Exchange with Me

Link Exchange Rules

2009-02-22T03:35:00.000-08:00

Look at the Sidebar on the Right Page, You can see the menu Related Website.

In the menu Related Website, I provide maximum 50 link website and description and absolutely I will make your link Do Follow and it's mean that search enggine will increase your website SEO link quality easily.

How the Way :

If you want to link exchange with my website, so the first time you have to do is only adding my link "http://cheeseworlds.blogspot.com/" on your blogroll/link widget or if you want to add my link as a part of your article post so you have to add my link "http://cheeseworlds.blogspot.com/" including the description below :

"Get Top Tips and Complete Information about Cheese on www.cheeseworlds.blogspot.com"

for example.

http://cheeseworlds.blogspot.com

Get Top Tips and Complete Information about Cheese on www.cheeseworlds.blogspot.com

After you add my link to your website, so you can send me an email on "g4m4food@gmail.com" with subject "'Cheese link exchange". On the email you must tell me where you put my website link on your website "tell me the URL address" and don't forget to tell me your website link and your website description, after I review your website and My Website link on your website, I will add your link to my sidebar menu, and I will confirm you as soon as possible by email.

That is really simple, isn't it ??

Ok, That is my explanation, and I hope we can to be Good partner.

Thank you

www.cheeseworlds.blogspot.com Administrator

If You Love Cream Cheese This Is For You

2009-02-16T16:53:00.000-08:00

Uses for Cream Cheese

Cream cheese is a form of fresh, un-aged cheese that comes from cow’s milk. This particular cheese was invented in the United States in the late 1800’s and is very popular today, adding texture, delicious taste and richness to all kinds of recipes. There are numerous ways to use this delicious cheese; here are some of the most used.

Bread Spread

Obviously, cream cheese is known as being one of the greatest spreads to put on a bagel, toast, roll, crackers ,and more. Cream cheese is the perfect texture and is often nice and thick, making any bread more delicious.

Cheesecake

If you like cheesecake, it is probably due to it's main ingredient; cream cheese. Cream cheese is known for being very thick and rich and adds a wonderful flavor to this ever popular cake.

Cream Cheese Dips

If you are trying to prepare the perfect holiday appetizer or party dip, don’t forget the cream cheese. Cream cheese is extremely tasty and goes very well with crackers, vegetables, and almost anything else you can think of. It can be added with other ingredients to make a great fruit dip. Cream cheese also makes a great topping for fruit pizzas.

Cheeseballs

A standard for many get togethers when are parents were young, the cheeseball is actually time less. It is great for any occasion. And it is so easy to make. Simply take softened cream cheese and mix in cheese of your choice such as cheddar or blue cheese, form into a log, then roll in finely crushed nuts. Chill for a few hours and serve with chips or crackers.

Cream Cheese Icing

Cream Cheese is a perfect addition to frosting, instead of going with sweet, go with the rich flavor and texture of cream cheese.

Pastries

Cream cheese is a most desired filling in many types of pastries such as croissants and is added to a variety of pastry crusts.

Hot Cheese Melts

Cream cheese is also a great ingredient to add to crab melts and other hot cheese mixtures. You can add it to many tasty ingredients such as salsa, cheese, chili, etc.

If you enjoy the flavor of cream cheese, but seek to lower your fat calories, you should be aware that that there are numerous low fat cream cheeses available and even a couple non- fat cream cheese at your grocer. In addition, if you love the taste of cream cheese, you may want to try the French version of cream cheese- Neufchatel. This cheese is very similar to cream cheese, except that it has ripened and is usually less thick because there are no emulsifiers added.

Check Out the Related Article : Types Of Cheese And How You Store Them

Mozzarella Cheese

2009-01-20T23:43:00.000-08:00

Mozzarella cheese is a mild flavoured and unripened variety of cheese. The origin of this cheese is Italy and it was traditionally manufactured from buffalo milk. But the manufacture of this type of cheese is now spread throughout the length and breadth of the Europe and USA and modifications have been made to produce the mozzarella cheese from cow milk.

The mozzarella belongs to the pasta-filata class of cheese. It involves the technique of stretching the curd under hot water to get a smooth texture and stringiness in the end product. Hence, this type of cheese possesses good melting and stretching properties. It is one of the best options for producing pizza.

How to manufacture mozzarella cheese?

Procedure

1. Thoroughly clean the equipment and utensils required for cheese making and sanitize them with live steam.

2. Then the percentage of fat, casein and SNF of the milk have to be determined. The milk is generally standardized to 3-4% fat.

3. Then the milk is pasteurized at 72°C for 15 seconds or 63°C for 30 min. and cooled to 30°C.

4. Active fresh starter cultures at the rate of 1-2% is added to the milk and thoroughly mixed. The acidity of the milk is tested before the addition of the starter culture. The temperature of the milk is maintained at 32°C. The milk is incubated at this temperature for 30 min. and again the acidity is tested.

5. Rennet is added after diluting to about 20 - 30 times of its volume with chlorine free water. The amount of rennet to be added is calculated according to the brand and make. The diluted rennet solution is poured slowly and uniformly into the milk and the milk is gently stirred.

6. After setting the milk for 30 min, examine the curd for its firmness. The curd is cut lengthwise with a horizontal knife and breadth wise with vertical knife.

7. After about 10-15 min. of cutting, start stirring the curd slowly and gently. Open the steam valve slowly and steadily and start heating the curd until the maximum cooking temperature of 42 - 44°C is reached. The curd is stirred slowly and continuously until its pieces become firm and elastic.

8. After the completion of cooking, the whey is allowed to drain out through a strainer. A trench is made in the centre of the vat to facilitate the drainage of whey.

9. After giving an allowance of 10-20 min. for whey drainage, the curd slabs are cut into blocks of 15-20 cm wide. The blocks are turned upside down when they are properly matted. The titratable acidity of the resultant whey is tested. The turning of blocks upside down is continued at intervals of 15-20 min.

10. Milling of the curd is done when the acidity of the whey reaches 0.70% lactic acid. The blocks are usually cut into strips by using stainless steel knife and then milled into small pieces.

11. The small pieces of curds are transferred into hot water at 85-90°C. Stretch and knead the curd properly under hot water so that the curd particles tend to fuse together and form a smooth texture and body. After proper kneading and stretching, the curd is moulded into balls or blocks and they are immersed in chilled brine solution.

12. After sufficient time of immersion under the brine solution, the mozzarella cheese balls are taken out, excess water drained and suitably packed and stored in chilled condition.

The mozzarella balls thus prepared can be utilized in its natural form or used to prepare pizza or used as a blend in the manufacture of processed cheese.

By Thenmozhi Kathirvelu

Check Out the Related Article : Types Of Cheese And How You Store Them

Chania Cheese and Yogurt

2008-12-24T03:01:00.000-08:00

Crete is known for its tasty cheeses and yoghurts and especially Chania. Here you will find a full list of the best cheeses produced in Chania Crete.

MYZITHRA GLYKIA (SWEET MYZITHRA)

It is made of either sheep or coat's milk (sometimes mixed as well). The best myzithra comes from boat's milk. It is delicious and light.

XYNOMYZITHRA (SOUR MYZITHRA)

It is made of either sheep or boat's milk (sometimes mixed as -well). It is an excellent kind of cheese, very tasty but rather rich in fat.

Both cheeses are eaten in numerous ways, for example; plain, or paximadi (hard bread) in salads or as a Tilling in kaltsounia (traditional cheese pies) etc.

MALAKA OR TYROMALAKA

It is a fresh cheese (tyromaza) and is used as a filling in kaltsounia.

ANTHOTYROS

It is made of either sheep or goat's milk. It is a very tasty, soft, sweet, white cheese. Since it is not rich in fat, it is very healthy. It is eaten in the same way as myzithra.

ANTHOTYROS XEROS (DRIED ANTHOTYROS)

When anthotyros is dried you get anthotyros zeros. While drying it is heavily salted while drying therefore it is rather savoury. It is a wonderful cheese, eaten plain as well as orated over pasta. It can also be turned into the delicious ladotyri (cut in cubes and packed in olive oil).

GRAVIERA (GRUYERE)

It is made of sheep's milk or mixed with goat's milk. I should say that it is not only famous locally but also universally as well.

KEPHALOGRAVIERA

It is made exactly as graviera. The difference is that kephalograviera is aged more and therefore it is more savoury (due to the larger quantity of salt it has absorbed). Of course the quality remains the same.

PHETA / FETA

Typical cheese of sheep's or goat's milk or mixed. However it can not be classified as a traditional product of Western Crete since its production has started only recently.

LADOTYRI

Any cheese like graviera, kephalograviera or anthotyros xeros can be turned into ladotyri provided it is aged and dried for over a year. It is then cut into cubes and packed in virgin olive oil. This very old process presumably originated in harsh times, 'When refrigeration facilities were not available.

STAKA OR ANTHOGALO

It is the cream of the milk, the first product of' the milk process. If it is beaten, we get fresh butter. It obviously has a high consistency of fat.

STAKOVOUTYRO

It is made from staka when it is processed and of course it is equally as rich.

YAOURTI PARADOSSIAKO (TRADITIONAL YOGURT)

It is made of' top quality sheep milk (hours' fresh). Due to its freshness, yaourti has a high consistency of' fresh milk fat which makes it delicious.

By Mary Guetta

Check Out the Related Article : Cheese Serving Guide

Blue Cheese Omnivorous

2008-12-21T18:52:00.000-08:00

Blue Cheese Omnivorous

Ingredients

Romaine Lettuce (head $1.29)

1 pound of steak ($10 per pound)

1 box of colorful pasta ($1.03 Blue’s Clues because my inner child sways me at times.)

1 red pepper ($2.62)

Blue Cheese dressing ($2.43)

½ pound block of blue cheese ($3.79 optional ingredient)

*Save money everywhere but in buying the meat. Cheap meat is too tough for this.

Wash and shred lettuce. Put it in the refrigerator so that it remains cold and crispy at serving time.

Then, cook pasta until tender but not downright floppy. We want the pasta to be somewhat cooler, so in this instance, it’s okay to rinse it off with cool water a little bit so it no longer steams.

Meanwhile, cut steak into slices and sear with salt and pepper. Do this in a shallow pan and a tablespoon of oil in the pan. As the meat cooks, toss it around a bit. When it starts sticking to the pan, you’re done in thirty seconds.

As the steak finishes, wash and half the red pepper. Faux roast a half on an electric range or carefully roast a half on a gas stove so that the outside is dark and toasty. While the pepper can still keep its shape, remove it carefully from the heat and slice lengthwise. It’s a lovely and tasty garnish with dramatic flair during cooking!

Assembly for presentation:

Toss the lettuce and cooled pasta together evenly. Now add enough dressing to coat the pasta and lettuce in a toss. Put this tossed mix as a bed on a plate or in a bowl. With clean fingers, crumble some of the wedge of blue cheese. Now place the steak strips on top in no particular pattern. Lightly drizzle with blue cheese dressing (diners can add more to taste). Finally, garnish the top with the most aesthetic strips of red pepper providing remaining slices for your companion.

What you have is a colorful and healthy salad for the human omnivore. Most every need of nutrition is encompassed in this attractive dish that goes well with red wine, water, or even cola for the kiddies.

Do you want to know more about cheese, such us "Spice Up Your Macaroni and Cheese", if yes, so I have other article resources for you, Click the link below to acces that article.

Spice Up Your Macaroni and Cheese

Check Out the Related Article : Cheese Serving Guide

Cheese Corn Sandwich and Corn Bonda

2008-12-17T23:15:00.000-08:00

Cheese Corn Sandwich and Corn Bonda

Requirements: Sliced/Chopped Cheese-1/2 cup, Milk -1/2 cup, American Corn-Chopped/sliced 1/2 cup, Finely chopped Green Chilly-2, Finely Chopped Onion-1/4 cup, Butter-2 Table Spoon, Cucumber sliced(Round)-4, Sliced Tomato-1 cup, White parts of Bread-8 slices, required amount of salt.

Method:

Take a large bowl and put the Cheese, American Corn, Green Chilly, Onion, Salt and milk. Mix it well to make a paste. Apply butter on both sides of bread. Spread the paste evenly on one side of the Bread. Top it with the roundly cut cucumber and sliced tomatoes. Now cover it with another bread and toast it in a tawa till it becomes brown.

Now Cheese corn sandwich is ready to serve with tomato sauce/hot chilli sauce.

Cheese Bonda:

Requirements:Finely chopped and fried Onion-1 cup, Corn-1 cup, Potatoes-4, Finely chopped Green Chili-1 Table Spoon, Chilli Powder-1 Tea Spoon, Pepper Powder-1 Tea Spoon, Tomato Sauce-3 Tea Spoons, Bread Crumbs-1 cup, Oil-2 cups, Required amount of Salt.

Method:

Boil Corn and smash it finely. Cook the potatoes and peel its skin, smash and keep it aside. Mix Smashed corn, salt, pepper powder, fried onion, tomato sauce and roll it into balls. Now mix the smashed potatoes, chili powder, salt and chopped green chili. Make the mixture into round chappatis and keep the corn mixture in the centre and close the chappatis into balls. By this way prepare all the balls. Now roll all the balls in bread crumbs. Heat the oil and fry all the balls till it becomes brown in low flame.

By Janaki V

Check Out the Related Article : Cheese Serving Guide

How To Make Cheese

2008-12-16T23:11:00.000-08:00

Don't you just love cheese? And there's nothing I enjoy more than making my own. It's cheaper, it's tastier, it's great! When I started to learn how to make cheese, I had a first go with soft cheeses. I was amazed at how easy it was. It really takes only a few minutes of preparations and a few hours of waiting. If you are a beginner in the world of making cheese, this is the perfect way to start. And if you already have some experience on how to make cheese, it is still nice to go back sometimes to the basic taste of a good soft cheese.

So here are a few super easy soft cheeses recipes:

How To Make Labaneh Yogurt Cheese

By using yogurt instead of milk, you can skip the whole curdling stage at the beginning of every how-to-make-cheese recipe. The reason is simple: yogurt is already a product of friendly bacteria that does exactly that! All you need to do, is add some salt. About 1 tablespoon of a quart of yogurt. In order to drain out the yogurt's liquid, place a sieve over a bowl, and a finely weaved cotton cloth, or a reusable paper towel over the sieve. Gently pour the yogurt into the cloth/paper towel. And you're done!

All you have to do now is wait. Cover the yogurt mixture (you can do it with another paper towel) and leave it in the kitchen for about 24 hours and then put it in the fridge so it will get a bit harder. Room temperature is perfect for this kind of cheese, but if you prefer, you can put it in the fridge right a way.

How To Make Lemon Soft Cheese

If you to know how to make cheese "the regular way" out of milk, but still keep it to be easy, this one is for you. In order to separate the milk into curds and whey you need is acid. The most natural and easy way to get acid is from lemons.

Start with a half gallon of pasteurized milk (your regular local milk will do), and heat it up to 165F degrees while stirring. You will actually need a thermometer cause the temperatures are important. You do not want to boil the milk! It is recommended to use a stainless steal pot with a thick bottom to prevent scorching.

Add juice from about 4 small lemons into the pot and stir. Take the pot off the stove and wait 15 minutes. The milk should be curdling at this point. Insert a fine cotton cloth, or a reusable paper towel (the kind that doesn't tear) into a sieve, and place the sieve over a bowl. Make sure the bowl is high enough to catch the milk's liquids without touching the sieve.

Pour the milk mixture from the pot into the sieve, and let it drain out into the bowl at least an hour. Add any some salt, peeper or other spices and herbs to balance the lemon, and your cheese is ready!

More on How To Make Cheese

Obviously this is the only the tip of how to make cheese. Hopefully these recipes will give a taste for more.

Bon Appetite.

By Tom Beni

Check Out the Related Article : Cottage Cheese, a Fitness Food

Macaroni and Cheese, Dressed Up

2008-12-16T00:28:00.000-08:00

I’m not sure I’ve ever met a child who did not like macaroni and cheese. As a mom, it’s a quick and easy lunch or dinner for the kids, but not a personal favorite to serve adults.

Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.

Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:
1 package macaroni

1 c. grated Colby Jack cheese

1 c. grated Cheddar cheese

Sprinkle of flour

Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.

You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.

Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.

If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.

Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.

Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.

By Audrey Okaneko

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Brie Cheese - The Process for Making Brie Cheese

2008-12-14T09:50:00.000-08:00

Brie Cheese is quite unusual and it comes from France where it got its namesake. The French still make Brie Cheese the same way today as they did in the 18th century. Both the commoners and the royalty of that era enjoyed the taste of Brie Cheese. It was always in demand for the ceremonies to offer tribute to the Royals of France.

Outside of France Brie Cheese is make in larger factories where the process is significantly industrialized and sped up. While the try hard to get the very same taste many cheese coniseurs claim you can definitely tell the difference in Brie Cheese that is made in France and that which is made in other places.

To make Brie Cheese, the curds are processed after they are firm. They are injected with a vaccination called a mold infusion. This mold will grow over a couple of weeks and this is where the taste of the Brie Cheese starts to change. The mold grows on the outside of the cheese and preserves the delicious taste inside of it. The white exterior of Brie Cheese has made it quite famous in many parts of the world.

Brie Cheese is commonly sold in one or two kilogram wheels. Some retailers will sell it in smaller wedges as a courteously to customers. There are several varieties of Brie Cheese including plain, herb, and others with combinations of milk products.

It is made from cow’s milk but many people are hesitant to try it because of the grayish color it has. Brie Cheese has a very soft and smooth texture to it. It has a rind on it that doesn’t taste like anything. It is actually a white mold that you can eat without getting sick but since it has no flavor many people pass it up.

Many people say Brie Cheese tastes very similar to wild mushrooms. For the best taste Brie Cheese should be allowed to sit at room temperature for an hour before serving. It is often served with berries, nuts, salads, and on hamburgers.

By Caleb Liu

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Spice Up Your Macaroni and Cheese

2008-12-10T05:51:00.000-08:00

My children's favorite meal is macaroni and cheese. The cheesier it is the the more he enjoys it. I love it myself, but the cheesier it is, the more fattening it becomes, too. Here are a few ideas to make that family classic a little better for the kids.

Add variety to the cheese. Macaroni and cheese is nothing unless it is dripping cheese from both ends of the noodle. But, the cheese your mother chose doesn’t have to be the same cheese that you use. Choose Velveeta® Light cheese spread. The light version has a third of the fat and melts much better than regular cheese. This cheese works well if you prepare your macaroni and cheese in a pot on the stovetop. If you are a person that bakes your macaroni and cheese like a casserole, you can substitute fat-free sharp cheddar for the full fat version and use skim milk to make it creamy.

How about making that side dish the main meal? Macaroni and cheese can become the entire meal if you add some protein. Turn your side dish into a casserole dinner with lean ground beef. This transforms your dish into cheesy beef and macaroni. The beef will help to fill your kids up faster and will give them the protein that their body needs. Add a teaspoon of chili powder to give it a southwestern flavor. For a weekend lunch, add chunks of ham to their macaroni and cheese for a quick meal. The meat breaks up the monotony of just having the same dish all of the time. Chunks of boneless chicken breasts will also work as well as the ham if your child prefers chicken. Hotdogs also work with macaroni and cheese but because of the nitrites they contain, don’t use them as often as you use the ham and chicken.

Substitute your pasta. There are so many more healthy alternatives to the normal macaroni pasta noodle. Now, grocery stores provide a whole wheat or multigrain pasta that is derived from wheat flour instead of white. The pasta is brown in color but when you add the cheese, no one will know the difference. If brown pasta doesn’t do it for you, Barilla® makes pasta called Barilla Plus® that has additional nutrients to make it more nutritious for the eater. The pasta remains the natural yellowish color. Dreamfields® has macaroni noodles that contain only five grams of digestible carbohydrates. That means nothing to your children, but to you it means that they won’t get fat from consuming that specific brand.

Add some color to their macaroni and cheese. Chop a tomato and stir it into the macaroni and cheese prior to serving it. The red makes a bold statement in the sea of yellow. Tomatoes contain antioxidants which are great for your body. If your children prefer hot foods, add a few crushed red peppers or diced red and green peppers to their macaroni and cheese for a bolder flavor. If you don’t have any peppers or tomatoes on hand, use a cup of salsa in the macaroni and cheese in a pinch.

What about breakfast? Your child would jump at the chance to be served macaroni and cheese for breakfast. Add a few pieces of turkey bacon or reduced fat bacon to their plate. Crumble the bacon on top of the macaroni and cheese and serve. If bacon is not your child’s favorite, add sausage crumbles. It’s unconventional, but it’ll taste good.

By Christine Steendahl

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Cream Cheese Recipes

2008-12-03T10:57:00.000-08:00

When I think of cream cheese, I immediately think of bagels. I love bagels and cream cheese. However cream cheese is wonderful in many other recipes.

I think one of my favorite recipes is crab and cream cheese wontons. Although meant as an appetizer, I can easily devour a dozen of them leaving no room for the actual dinner.

Crab and Cream Cheese Wontons

4 ounces of crab meat (you can use fresh or canned)

2 ounces cream cheese (solid is best, not whipped)

1/4 teaspoon grated lemon zest

1/2 teaspoon lemon juice

1/4 teaspoon kosher salt or to taste

1/8 teaspoon black pepper

2 teaspoons chives

Small dish of water

Wonton wrappers

Mix the crab, cream cheese, lemon zest, lemon juice, salt, pepper and chives together. Taste and adjust seasoning to your taste.

Put a spoonful of mixture into each wonton shell. Use water to moisten the edges and fold into triangles.

When ready to eat, heat in oil until brown on both sides.

Another of my favorite recipes using cream cheese is this recipe for chocolate cupcakes, using cream cheese to make them very moist:

Chocolate Cream Cheese Cupcakes

1 package chocolate cake mix (any brand)

1 package cream cheese (softened)

1/2 cup white sugar

1 egg

1 cup mini chocolate chips (I always use milk chocolate, as I like the cupcakes sweet)

Preheat oven to 350F. Put cupcake papers into pan. Prepare chocolate cake mix according to package instructions and set aside. In a separate bowl, mix together the sugar and the softened cream cheese until smooth. Beat egg and add to sugar mixture, mix well. Gently mix in the chocolate chips. Fill cupcake cases 1/2 full of chocolate cake batter. Then add 1 full teaspoon of cream cheese mixture to center. Top with more chocolate cake batter. Cupcake cups should be 3/4 full. Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center.

Note: You can use peanut butter chips instead of chocolate chips for a wonderful peanut butter and chocolate taste.

And finally, a wonderful cream cheese dip to serve with either crackers or vegetables:

Horseradish & Cream Cheese Dip

2 packages (3 oz. each) cream cheese, softened

2 tablespoons prepared horseradish

1/4 cup mayonnaise (I use low fat)

1/4 teaspoon salt

pepper to taste (experiment using both white and black pepper)

6 slices of bacon, crumbled

Mix the cream cheese, horseradish, mayonnaise, salt and pepper. Add bacon pieces and mix. Refrigerate over night so flavors can blend.

This is just a small sample of what you can do with cream cheese as your main ingredient in recipes.

Bon Appetite!!

By Audrey Okaneko

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Cottage Cheese Made From Real Milk

2008-12-01T08:05:00.000-08:00

Home made cottage cheese is another thing we can make from real milk. I make it sometimes after I have made butter. I skim what cream is left on top of the buttermilk and pour the remainder into a crock. I let it sit in a warm place for about 2-days or until the milk has clabbered. I am talking about raw milk that has not been pasteurized or homogenized. Raw milk contains all the necessary bacteria needed to make the milk clabber.

At the end of 2-days the whey should have separated from the curd. The whey is the watery part of the milk. The curd is the solid part. Then I cut through the curd with a knife and pour the curds and whey into a kettle. I slowly heat it up over a very low heat until the curds have firmed up a little. Next I pour the mixture into a cheesecloth sack and hang it over a large bowl to drain.

When all the liquid has drained from the curd I transfer the curds from the cheesecloth to a bowl and chill it well in the refrigerator. Once it is chilled I mix a little salt and fresh cream into it. This cottage cheese will keep in the refrigerator for about 5-days. It generally does not last that long because we eat it up pretty fast.

One way I like it is to mix a little chives or finely chopped onion into it and put it over a baked potato. Yummy, and no preservatives!!

By Bonita Anderson

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Cheese - Just The Word Is Yummy

2008-11-29T11:20:00.000-08:00

Remember when your Mom had a plate full of “cheese and crackers” or a grilled cheese sandwich with your favorite soup. We can have some yummy memory. Well, we grew up, and discovered that there is a lot more to cheese than crackers and a sandwich.

What if we could go back to prehistoric times? Now, imagine your watching a big caveman pounding away at a large flat stone. Beside him sitting on a rock is his goat skin all tied up full of milk. It is a very hot day, and the mild is coagulating. Which came first the wheel or Cheese? Granted that is a loose definition of the birth of cheese but I think you are starting to understand ; cheese has been around for a very long time. About 4000 years ago, people started to domestic, and breed animals. They make milk. Out of milk, curdled= solid nutritious food we call cheese. All kinks of animals produce milk that we make into over 400 types of cheese. Goat, sheep, cows water buffalo, camels, and yaks. I’m sure there are more, ( Yaks I have to try that one).

Rennet is used most of the time to induce coagulation; however, some cheeses are curdled with lemon juice, vinegar, or Cynara. Styles of cheese and there unique taste and consistency are a result of using different species of bacteria, and molds.
The variations of making cheese are numerous. Aging, mold wash, pulling, just to name a few. When we finally slice, cut, or grade our cheese and smell the aroma, taste the tartness, dryness, or creamy textures, we are in " Cheese Heaven.”

By Robert Timmons

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Getting Your Cheese Facts Straight

2008-11-27T00:21:00.000-08:00

People all around the globe love their cheese. It doesn't matter if you love good ole' American cheese or if you enjoy Feta cheese, there is a flavor and texture out there for everyone to enjoy. Whether you just enjoy your cheese or you are a cheese connoisseur many people are unaware of the multitude of cheese facts that are available. Many people just know that they love cheese, but don't know anything about the lengthy history or the actually process required to make their favorite cheese. On the internet you can find a wealth of cheese facts for any flavor or brand that has piqued your interest. Another way to find out cheese facts about your favorite brand is to visit the company's website; they have lots of interesting particulars about their products.

Every company has their own unique technique for making their brand even though the basic steps may be the same. Everything from the ingredients, machinery, and equipment will affect the end product's flavor and consistency. If you are unable to find a particular cheese fact on a company's website you can phone, email or write to get the information. Many companies will mail you literature in the form of a brochure detailing the history and cheese related facts of their company.

Some Little-Known Cheese Facts

Many cheese producers have found that in order to retain customer loyalty to their brand they should make their information readily available. One of the little-known cheese facts is the fact that the female cows that are used for cheese production do have horns. These horns are then later removed to help the cow prevent hurting itself. These businesses have discovered that while the cows wander around grazing the risk for injury is just too great, so to avoid that possibility they are simply removed.

Most people don't want to know that type of information about the production part of cheese. Many cheese lovers would sooner just learn about history and enjoy their cheeses, discovering past times to learn the way cheese was first created, and why it has gained its present star popularity. Anyone who would like a little extra history with your cheese factoids, will find many more little snippets available. Did you know that cheese was once used as a currency in Denmark way back in the sixteenth century? Cheese and other food products were regularly used to pay their church taxes.

Facts about cheese can be very informative and fun and all the while give you more insight about the history of several societies. Have you any idea where your favorite cheese is made? Invest some of your time today and you will be pleasantly surprised at what there is to learn.

By Christopher J

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Bleu Cheese and Macaroni Pie

2008-11-24T23:52:00.000-08:00

A crowd favorite of Food Affairs is our Blue Cheese macaroni pie, a unique twist on the comfort food. Give this recipe a try.

INGREDIENTS

1 lb macaroni, long hollow noodles, broken by hand (may substitute penne or ziti)

1 can evaporated milk

2 eggs

2 tbsp paprika

1 tsp black pepper

2 tbsp flour

1 onion, finely chopped

2 tbsp prepared mustard

fresh parsley, chopped

2 tbsp Bajan seasoning * Aunt May’s is a favorite

3 cups grated cheddar cheese

1 cup crumbled blue cheese

1 cup fine or panko bread crumbs

1. Grease a 2 quart baking dish or 13 x 9 pan.

2. Preheat the oven to 350 degrees F.

3. Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt to the water; add macaroni. Cook the macaroni until al dente. DO NOT OVERCOOK.

4. Drain the macaroni well in a colander, and then pour it back into the still hot cooking pot. Add the blue cheese to the pasta and stir to coat the pasta thoroughly. Add 2 cups of the cheddar cheese and mix until slightly melted. Place in the greased baking dish or pan.

5. In a medium sized bowl, add the eggs and beat lightly. Add the milk and whisk together. Add the remaining ingredients, reserving the bread crumbs and 1 cup of the cheddar cheese. Blend and then pour the mixture over the macaroni. Combine the bread crumbs and cheese. Evenly spread over the top of the macaroni mixture.

6. Cook for approximately one hour or until the top begins to brown. Allow to cool for at least 15 minutes; reheat as necessary. Cut into squares and serve.

By Billy O'Dell

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Cream Cheese Cups Recipe

2008-11-23T00:05:00.000-08:00

The cream cheese cups recipe is perfect for parties or when friends drop by. They are easy to make although they look like a professional baker made them. When it comes to taste, these are unbelievably delicious!

Ingredients

Cookie dough:

2 sticks (1 cup) salted butter, softened

2 packages (3-ounces each) cream cheese, softened

2 cups all-purpose flour

Filling:

3 eggs

1 cup granulated sugar

1 package (8-ounces) almond paste, softened and cut into cubes

Sliced almonds

Hardware

Large bowl

Medium bowl

Miniature muffin tins

Mixer

Step 1: In a large bowl, with an electric mixer cream together the butter and cream cheese.

Step 2: Gradually add flour. Mix until just combined.

Step 3: Cover and refrigerate dough for 1 hour.

Step 4: After removing dough from refrigerator, preheat oven to 325 degrees F.

Step 5: Roll dough into 1-inch size balls. Press dough onto the bottom and up the sides of ungreased miniature muffin tins; set aside.

Step 6: For filling, beat eggs in a medium bowl until light and fluffy.

Step 7: Add granulated sugar; mix well.

Step 8: Beat in almond paste.

Step 9: Spoon a rounded teaspoonful into each cup.

Step 10: Top each cookies with three almond slices.

Step 11: Bake for 25-30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to cups and transferring them to a cooling surface.

Makes about 3 dozen cups.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

By Griffin Wetzstein

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Cheese Omelet-The Real Way

2008-11-21T00:58:00.000-08:00

Putting several ingredients together with a few eggs in a pan is quite easy. That is the usual way everyone makes an omelet. I do that myself, but I also like to prepare omelets in the oven for special brunches, breakfasts or anytime. I make them a lot during the holiday season. Topped with a home made cheese sauce and served with ham, bacon or breakfast sausage they are delicious. All that is needed is a few eggs, a little water and a bit of salt.

To make my special omelet I first separate 4-eggs. I use my electric mixer to beat the yolks until they are SUPER stiff and the color of lemons. Set aside. I rinse the beater and beat the egg whites until they turn frothy. Then I add 1/4-cup of water and 1/4-teaspoon of salt and beat the dickens out of them until they are stiff but not dry. Then I use a rubber spatula to fold the egg yolks into the egg whites.

I then melt 1-tablespoon of butter in a 10-inch cast iron skillet. When the skillet gets hot I pour the egg mixture into it. Spread the mixture evenly with the spatula, leaving it higher at the sides of the skillet. Turn the heat down and cook slowly for about 7-minutes. Put the omelet into a 325-degree oven for 10-minutes, or until a knife inserted in the middle comes out clean

I make the cheese sauce while the omelet is in the oven. Just melt 2-cups shredded American cheese and 1/2-cup of milk in the top of a double boiler. A microwave could be used for the sauce as well. When the omelet is done loosen the sides of it with a spatula. Make a shallow off-center cut across the omelet. Slip metal spatula under the larger half and tilt the pan. Fold larger half of omelet over smaller half. Hold the pan so the bottom edge touches the serving dish and tip the omelet onto it.

The omelet will be a light golden brown color on the outside and tender and fluffy inside. Spoon the cheese sauce over it and serve. Do not cut the omelet but rather tear it with a fork. YUMMY!

By Bonita Anderson

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Cheese Fondue - Have You Experienced Cheese Fondue?

2008-11-18T23:20:00.000-08:00

Cheese fondue is a delicious hot cheese sauce used for dipping a variety of foods into. This can be bread, vegetables, or meats. The concept is generally used for a fun get together but it was actually introduced in Switzerland. In the winter they had a hard time finding enough food. They often had to survive on old cheese and stale bread. They learned that heating up the cheese and dipping the bread in it gave it a much better taste.

Over time the added other items they had to the cheese including herbs, spices, and even wines. They soon had a variety of wonderful cheese fondue recipes of their very own. During the summer months when food was in better supply they enjoyed dipping fruits, vegetables, and meats into the cheese.

The concept of cheese fondue for the Swiss people has certainly changed over the past 50 years. It is now considered a fun way to eat instead of a method of eating to survive the conditions.

The famous recipes in circulation now for cheese fondue originated in various regions of Switzerland. In Geneva they loved Gruyere, Emmental, and Walliser Bergikase. Those in the Eastern part of the country preferred Appenzeller and Vacherin cheese. They also added dry cider for a tangy variation.

The proper way to serve cheese fondue for your guests is to have everything laid out. You will need skewers for dipping and a large pot on a stand so you can place heat below it. You want the cheese mixture to be heated thoroughly before anyone starts dipping their selection of ingredients into the pot.

You can serve any types of foods you want with your fondue. Offer a nice variety of foods that have already been cut into small pieces. For a delicious desert you can serve chocolate fondue with fruits to dip into the melted chocolate sauce.

By Caleb Liu

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Adventures in Cheese Making - Walk this Whey

2008-11-18T02:13:00.000-08:00

I’ve had homemade cheeses before and loved how they tasted, but I never got around to making cheese myself. So one day recently, I mustered up the courage and began the process of learning how to make a simple cheese.

Making cheese is a lot simpler than one might think – at least when it comes to making a simple cheese. You can make it just by heating milk and adding vinegar, which is fairly similar to the way I improvise on a recipe requiring buttermilk. When I make imitation buttermilk, all I do is add lemon to the milk until it curdles, the only difference is that when it comes to making cheese, you harvest the curdled part. The solid substance is called the curd, the leftover liquid is called whey – the same curds and whey Miss Muffet enjoyed.

This seemed a little too easy and this type of cheese is fairly soft, with an almost cottage cheese-like consistency. I researched a little further to find a way to make a firmer cheese?

The answer came… Rennet! Rennet is traditionally made from the stomach of a calf, it is salted after the beast is slaughtered. You can buy rennet easily through various cheese-making supply websites. I was too impatient to wait to get the real stuff, but I found out that there were other forms of rennet that would give the same results. After looking for what seemed like an eternity, I found a recipe for vegetarian rennet. I took about a pound of nettle leaves, a couple of ounces of hops, and some yarrow flowers, put then in a pot and covered it with just enough water to immerse the plants. I brought it to a simmer and then let it sit for a while to steep. I then drained it and added about a cup of salt.

Another thing that helps in cheese-making is conditioning the milk. Through my research I found that I had to add live cultures… but where to get them? The answer ended up being rather simple, buttermilk and yogurt. In the same pot as the milk, I poured a half-gallon of milk, one quart of buttermilk, and a whole container of yogurt. I put in half a pint of heavy cream for good measure. I let this sit for a good two hours and guess what? It began to curdle. I wanted thicker curds though, so I poured a half-cup of my homemade rennet in and the curds got thicker in just a matter of minutes. To promote the growth of the bacteria in the yogurt, I let it sit a while, warming it slightly over the stove, careful to not even bring it to a simmer.

I could now see the curds and the whey. The whey was a pale yellowish hue and the curds looked a little bit like scrambled egg whites. I then lined a colander with cheesecloth and proceeded to filter the curds from the whey. I put the curds into a bowl and added salt to further help the removal of excess liquid. Next, I returned it to the colander lined with a fresh layer of cheesecloth. I was anxious to taste it, and wow, it actually tasted like cheese!

The next step is optional – putting your cheese in a mold and pressing it. To make my press, I rummaged around the kitchen to see what I could use. I took an old plastic sherbet container and put a bunch of holes in it. I then placed my cheese curd filled cheesecloth inside and placed it in a large bowl and but a plate on top of my curds. Now the problem was having enough weight to press it. I placed two big cans of tomatoes on top and, voilà, it worked. After pressing it, I put the cheese into the refrigerator and let it set. It tasted a lot like cheddar.

Next time I try to make cheese, I probably use this same recipe but will try to improve upon it. When I master this one, then I think I’ll feel a little more like trying a different style of cheese. Happy cheese making!

By Paul Rinehart

Check Out the Related Article : Cottage Cheese

Types Of Cheese And How You Store Them

2008-11-14T08:16:00.000-08:00

Fresh (Unripened)

Texture: Soft, creamy, white in color

Main Characteristics: Very spread-able

Common uses: dips, cheese cakes, lasagna, and slather over bagels or crackers
Examples: Cottage Cheese, Cream Cheese, Ricotta

Semi-Soft

Texture: Soft and pliable

Main Characteristics: Elastic when heated

Common uses: pasta dishes, sandwiches, soups, fondues
Examples: Mozzarella

Soft (Ripened)

Texture: Soft, smooth and creamy with a tangy aftertaste

Main Characteristics: A soft, velvety growth (bloomy rind) develops on the surface during the aging process

Common uses: appetizer or as a snack
Examples: Brie, Camembert

Cooked Pressed (Hard)

Texture: Hard with a strong flavor

Main Characteristics: Ripened over a long time, it is hard and smooth with holes

Common uses: in sauces, toppings (i.e. on pizza or pasta), and in soups
Examples: Parmesan, Romano, Swiss

Uncooked Pressed (Firm)

Texture: Elastic

Main Characteristics: Aging to determine flavor differences, young cheese are mild whilst it grows nuttier and spicier with age.

Common uses: toppings, sauces, salads, sandwiches, and as a snack
Examples: Brick, Cheddar, Colby, Gouda, Marble

Processed

Texture: Varies from spread-able to elastic

Main Characteristics: Made by blending one or more cheeses together; other ingredients may be added for flavor, such as herbs, spices, nuts, fruits, or vegetables.

Common uses: sandwiches,
Examples: Cheese slices, Cheese spreads

Storage

Fresh cheese should be kept in their original containers and kept in the fridge. It is advisable to finish this type of cheese quickly.

Other aged cheeses should be kept in conditions which it can breathe. You would need plastic containers lined with lightly crumpled kitchen towels to soak up excess moisture. Breathing room should be maintained between the cheeses and the walls of the containers.

Keep cheeses in separate containers, similar ones can be kept together provided they do not touch.

Rub cooking oil over the cut surfaces. Once mold starts to form, it will only eat into the oiled layer. You may wipe or wash off with lukewarm water.

Short-term storage can be achieved with a larger ziploc bag. Punch holes into the sides and layer kitchen towels in the bottom.

By Miyouri Inagaki

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Cheese Serving Guide

2008-11-11T05:46:00.000-08:00

Cheeses come in a wide variety of flavors, textures, and types. Gone are the days of un-wrapping a slice of American cheese placing it on white bread and calling it a meal. Today’s specialty markets make it easy to serve gourmet cheeses as an appetizer, desert, or as a simple course in a larger meal.

When serving cheese never serve more than 5 varieties at a time. Vary the size, shape, flavor and texture of the choices to add interest to the selection. The tray you serve on should be a wooden board or marble slab. A silver tray with a wood insert can add elegance and glamour for a special touch. The tray should never be crowded, and any bread or fancy crackers should be served separately. Separate utensils and trays should be used if the cheeses have strong or distinctive flavors. Mild varieties will pick up the flavors and aromas of stronger cheese.

Coupling the cheese with fresh fruit or thin sliced onions gives added interest and texture and makes for an appetizing arrangement. Always remember to slice all the accompaniments in bite size pieces.

Cheeses can be served as a very elegant desert a light course after the entrée or as an appetizer. When using cheese as an appetizer, choose a light meal because cheese can be filling.

The temperature of your cheese will make a difference in how it taste. When served at room temperature cheese displays more of its natural flavors and characteristics. By leaving the cheese out for 30 minutes before serving the cheese will reach its optimum temperature. Just remember during warm months to keep watch so that the cheese does not get too warm and begin to sweat.

By Shauna Hanus

Check Out the Related Article : Cottage Cheese

Cottage Cheese, a Fitness Food

2008-11-07T14:00:00.000-08:00

Cottage cheese doesn't seem very palatable to many people. While it is runny and lumpy it's also a great food for both weight loss and building muscle due to it's low fat and high protein content.

Cottage cheese can be made in to recipes as a cheese and dairy substitute like in lasagna, dips, on baked potatoes and in salads. It can also be added in to an egg white omelette, whole grain pasta and low fat desserts, like cottage cheesecake.

If you like the taste (many do!) then eating cottage cheese on its own is an incredibly healthy snack. Add some yogurt for a a more a creamy taste and some fruit for a nutritious but decadent snack.

Nutritional Content

per 4 oz or 113g
Calories- 120 g
Protein- 14g
Fat-5g
Carbohydrates- 3g

There are also low fat and no fat varieties which bring the fat down to 0-1.5g. However, be aware that sugar is added in some low fat varieties to add sweetness to the cheese.

A fantastic lifting site is Stumptuous.com I always find myself going back for the "cottage cheese shrine." Check out the easy and delicious recipes. There is even a recipe to make your own cottage cheese from scratch! The site is geared toward women but like The Men's Health Home Workout Bible, has valuable information for everyone.

Keep in mind that diet is always 50% of results. So eat cottage cheese for a low fat, high protein diet and reach those goals!

Eat Up!

By Kaleena A Lawless

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Amazing Yogurt Cheese

2008-11-06T12:50:00.000-08:00

What's lusciously smooth and creamy, with only a fraction of cream cheese's calories and none of its fat? Yogurt cheese. And it's a snap to make at home. Just line a large strainer with either cheesecloth, white paper towels, or a coffee filter. (Or use a special yogurt cheese funnel.) Spoon in 4 cups of plain nonfat yogurt, refrigerate and let drain overnight. You'll end up with 1 ½ to 2 cups of nonfat yogurt cheese. Store your cheese covered in the refrigerator. Each ¼ cup portion has about 34 calories and no fat compared with 198 calories and over 19 grams of fat for cream cheese. Some brands of yogurt have emulsifiers or stabilizers in them that prevent the whey from draining off. Reading the label isn't always enough to tell you whether a particular yogurt is drainable. So try this test at home: Take a big spoonful of yogurt out of the container, leaving a depression. If the hole starts to fill with liquid within to minutes, you should have success making yogurt cheese from this particular brand. Here are some ways to use your yogurt cheese:

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Fold in chives and use to top baked potatoes or potato skins.

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Add fresh or dried herbs and use as a savory spread for toast or crackers.

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Mix with minced smoked turkey and use in place of cream cheese on bagels.

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Stir in orange juice concentrate and minced fruit (such as strawberries). Use as a topping for muffins, pancakes, or waffles.

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Add homemade pesto or salsa and use as a dip for crisp raw vegetables.

Elbows And Cheese

½ cups uncooked elbow macaroni

2/3 cup shredded soy Cheddar

½ cup dry curd cottage cheese

½ cup skim milk

2 teaspoons Dijon mustard

2 egg whites

hot pepper sauce, to taste

1 slice whole wheat bread

Cook the macaroni in a large pot of boiling water until not quite tender, about 8 minutes. Drain. Coat a I quart casserole dish with nonstick spray. Add macaroni and Cheddar. Toss to combine. In a blender, puree the cottage cheese, milk, I teaspoon mustard, egg whites, and hot pepper sauce. Pour over the macaroni and stir lightly to distribute. Tear the bread into pieces and place in a food processor with the remaining mustard. Process into fine crumbs. Sprinkle over the casserole. Bake at 350°F for 40 minutes.

Cheese Stuffed Blintzes

This recipe uses fromage blanc, which requires a starter culture.

6 ounces whole wheat pastry flour

½ teaspoon baking powder

I egg whit

2/3cup skim milk

1 cup fromage blanc 2 tablespoons honey

¼ teaspoon ground cinnamon

Garnish

Blueberries, cooked pears, or applesauce grated orange or lemon rind To make the blintzes: In a medium bowl, whisk together the flour and baking powder. Whisk in the egg white and milk. Continue whisking until free of lumps. Coat a small nonstick frying pan with nonstick spray. Place the pan over medium high heat. Pour in about 3 tablespoons of batter and swirl it around to coat the bottom of the pan. Cook the blintz for about I minute, until the top is dry and the bottom is lightly browned. Flip the blintz out onto a rack or tea towel by turning the pan upside down. Continue making blintzes with the remaining batter. To make the filling: In a small bowl, mix the fro mage blanc, honey, and cinnamon. To fill the blintzes, lay each blintz on a counter. Spoon a rounded tablespoon of the filling onto the middle of the blintz. Fold the bottom of the blintz over the cheese. Then fold in the sides. Finish by rolling the whole thing up into a little pouch. Coat a large nonstick frying pan with nonstick spray. Heat over medium heat. Add the blintzes and cook for a few minutes on each side to lightly brown. Serve garnished with blueberries, pears, or applesauce and orange or lemon rind.

By Prahalad Singh

Check Out the Related Article : A Delicious Cheese Puff Recipe Makes a Special Holiday Tradition

Cottage Cheese Diet to Help You Lose Weight

2008-11-05T12:54:00.000-08:00

The cottage cheese diet is often seen as yet another "warming trend" diet that's just a fad which is not effective for most people.

However, many of those who try it insist that the cottage cheese diet is a fad diet but is rather an application of the principle of eating functional foods for certain results.

Cottage cheese is low in fat and calories and high in protein (and a slow-absorption protein, meaning your body can burn it for longer periods without needing replenishment) and calcium, and it only takes most people less than one cup of it to feel revitalized and filled.

Many people who have put themselves on this diet have used this delicious food to replace their formerly large breakfasts and they insist that they see results. Other people have used this food to replace a higher fat or higher carb ingredient in some recipes, such as sour cream, and they say the taste is still there but they also see weight loss results. Still others have used this food as an alternative dessert and they love the flavor.

Cottage cheese has also been made a core part of the diets of some of those people who put themselves on high protein diets (these are typically people with very fast metabolisms or competitive athletes). The versatile, filling food supplies them with both protein and the much-needed calcium that they sometimes don't get enough of as they eat their high protein foods.

One cup of cottage cheese contains approximately 240 calories, 10 grams of fat, 6 grams of carbohydrates, and 28 grams of protein. This food functionality coupled with its ease on the stomach makes the food a favorite food of strength trainers and body builders.

By Subin Han

Check Out the Related Article : A Delicious Cheese Puff Recipe Makes a Special Holiday Tradition

Types Of Cheese For Pizza

2008-11-04T15:32:00.000-08:00

Without a doubt the most popular cheese to use for pizza is mozzarella. This cheese originated in the Naples region of Italy and was first made from water buffalo milk. Original mozzarella was of very high moisture content, and had a short shelf life. It The texture of the original mozzarella did not lend to grating at all, and the cheese was usually cut into slices to be used.

Modern mozzarella is now made from cows milk, and is of a lower moisture content to help make it easier to work with and extend the shelf life. Mozzarella is available in a variety of moisture and butterfat content. A little experimenting to find which you like better will be needed, for different mozzarellas have different ways in which they melt and brown.

There is a fresh mozzarella sold that comes as balls of cheese packed in water. This cheese has a different texture and taste than regular mozzarella and can also be used on pizza. It does not grate as it is too soft, and it must be used fairly soon as it turns sour within a few days. This fresh mozzarella is sometimes called scamorze. But mozzarella isn't the only cheese you can use for pizza. Consider trying some of these others for different flavors.

Provolone - Non-smoked provolone has a nutty flavor, creamy texture, and is easy to grate and use. Smoked provolone has a more robust, smoky taste. Provolone can be used by itself, or in a combination with mozzarella.

Cheddar - From white to orange, from mild to sharp, cheddar is a good cheese for pizza. Cheddar melts well, but does not 'stretch', so it is always used in combination with mozzarella or provolone. The more cheddar you use in the blend, the milder it should be. The sharp varieties can dominate the flavor of the pizza, so use them sparingly.

Romano & Parmesan - Two cheese most often used dried and grated over pasta dishes, they can be used on pizza for added flavor. Their flavor can be quite robust, especially the dried and grated kinds, so use accordingly. Parmesan is also available as fresh, and can be sliced or grated. Fresh parmesan has a better all-around flavor for pizza than the dried.

Feta - Feta cheese is a cheese that is cured in brine, and is many times sold in small tubs of brine. It is an excellent cheese to use in combination or all by itself for pizza. Its salty, earth flavor holds up well after baking.

Swiss - Swiss is a very flavorful, salty cheese that not everyone likes used on pizza. it can add a great accent to a pizza, but as it is such a strong flavor should be used in a mixture of no more than 10% Swiss. Swiss can get rubbery after melting, another good reason to use it only sparingly and in a mixture of other cheeses.

Monterey Jack - This cheese is a good one for pizza, best used as a mixture of no more than 30% with other cheeses. Good quality Monterey Jack cheese has many small holes in it.

Muenster - A semi-soft cheese with a great flavor that can be used as an accent on pizza. Grates with difficulty. It can be sliced thinly and put on the pizza.

These are but a few of the alternatives to just plain old mozzarella cheese for pizza. Try other kinds, and see what combinations you can come up with that you like the best. When using other varieties of cheese, remember that as a rule of thumb it is best to blend them with mozzarella or provolone to see what they will taste like. Buon appetito!

By Alan Beggerow

Check Out the Related Article : A Quick Guide to Cheese

Cottage Cheese

2008-10-31T14:25:00.000-07:00

The origin of cottage cheese, as it exists today, is as old as the cheese making itself. From the historical point of view, the cottage cheese making, appeared as a delicacy in the ranch houses and homes of Central European countries was later adopted by the colonial America and the modern industrial cottage cheese making originated in the U.S in about 1915. It is also called as Pot cheese in USA and some times Dutch cheese.

However with the advent of cyber technology and seemingly shrinking world, the geographical significance of cottage cheese, as styled after American cheese has lost much of its local flavor and standard types of cottage cheeses are emerging in the international market to cater to the taste of the informed customers of the new era.

Cottage cheese is a soft unripened variety of cheese made from skim milk to which some cream and salt are added. It serves as a good source of high quality milk protein and less in calories (since skim milk is used in the preparation of cottage cheese). It is the best type of cheese suitable for overweight and health conscious people.

The technology of manufacture (production technology) of cottage cheese is as follows

* Fresh, good quality milk free from antibiotics and preservatives is selected for preparing cottage cheese.
* A good quality and active starter is generally for coagulating the skim milk to prepare cottage cheese.
* The solids not fat of milk is standardized to 9.0% by fortifying with skim milk powder.
* Pasteurization of the milk is done at 63°C for 30 min or 72°C for 15 seconds (normal pasteurization time temperature combination).
* The pasteurized milk is cooled to 30°C.
* Calcium chloride is added at the rate of 10 g for every 100 litres of milk.
* Starter culture is added at the rate of 4 - 6%.
* Rennet, the important coagulating agent, is added at the rate of 0.04 g per 100 litres. After the addition of rennet, the milk is incubated at a temperature of 37°C for 60 - 75 min.
* Next step in the manufacture of cottage cheese is cutting. Cutting of the cheese curd is done when the whey acidity reaches 0.50% lactic acid. It generally takes about 3 - 4 hours.
* Then cooking of the cheese curd is done. Cooking is nothing but slow heating of the curd to a required temperature for a particular duration. Initially cooking is done at 40°C.
* Final stage of cooking is completed when the temperature reaches 55°C.
* Then the cooked cheese curd is washed with water at a temperature of 27°C for 10 min.
* Second washing is done at 17°C for 10 min. Third and final washing is done at 8°C for 10 min.
* Finally, the cheese is added with cream in such a proportion so that the final fat percentage comes to 18%. Now it is called as cottage cheese.

In the end we get a mellowing and refreshing cheese that is nothing but cottage cheese.

By Thenmozhi Kathirvelu

Check Out the Related Article : A Quick Guide to Cheese

A Delicious Cheese Puff Recipe Makes a Special Holiday Tradition

2008-10-30T00:20:00.000-07:00

My youngest daughter wrote in her journal at school the other day about her grandmother's cheese puffs and her delighted anticipation of visiting her grandmother that very night, then going home with her Aunt Jo and mother to make batches and batches of cheese puffs for family Christmas parties.

This is our third year of making them together now that my mother isn't able to make them anymore.Here's what always happens, this is what my daughter witnesses at the big family Christmas party, with all the cousins and aunts and uncles, the cheese puffs - little cheddar and bread appetizers - coming hot out of the oven, quickly placed on plates, passed from guest to guest, greedy hands grasping, the plate emptying, another sheet pulled from the oven, another plate passed, "Shirley's cheese puffs are ready! Did you get a cheese puff? Are there any more?" There are never enough to satisfy demand.

My mother made these by herself, but it takes three or more, a group is ideal. There are wonderful challenges to be met: Unsliced bread must be found, and not all stores have it available. This year I found five loaves, first try. The crusts must be sliced from the loaves, then the bread is cut into fluffly white cubes, bite-size. (My sister Joanna is an excellent crust trimmer.) We improvise a double boiler to melt the blocks of cheddar cheese, butter, and cream cheese. (There's nothing low-fat about this treat.) Eggs are separated, whites are whipped stiff, and must be every so gently folded into the melted cheese. (Joanna taught Franci how to separate the eggs, and I showed her how to whip them 'til just right.) Dipping takes practice, patience! The cubes must be lowered by spoon, gently tossed for complete coating, and placed on cookie trays for freezing. (I've become the best dipper.) In the morning, the frozen puffs are placed in ziplock bags for the waiting period for the parties. . . .

Unable to travel, my mother will not be at the party this year, but we will bring the cheese puffs to her. Someone shared this recipe with my mother, and I'll share it with you:

Hot Cheese Puffs Recipe

1 loaf firm un-sliced white bread

8 oz. pkg. cream cheese

½ cup butter

¼ lb. sharp cheddar cheese

2 egg whites stiffly beaten

Trim crusts from bread. Cut into 1"cubes (or less). Melt 2 cheeses and the butter in a double boiler 'til of rarebit consistency. Remove from heat and fold in egg whites. Dip cubes in cheese mixture until well coated. Place on cookie sheet. Refrigerate over night or put in freezer for future use. Bake in a hot oven 400 degrees 12-15 minutes.

Enjoy!

By Kelly Dumar

Check Out the Related Article : A Quick Guide to Cheese

A Quick Guide to Cheese

2008-10-28T14:31:00.000-07:00

Cheese. It's a wonderfully versatile food. We use it to top pizzas, to sprinkle on our spaghetti, to spread on crackers. And without cheese, a grilled cheese sandwich would be nothing but buttered toast.

Cheese is produced in many parts of the world, two of the most well known countries being France and Italy. There are many varieties of cheese, but they are all made in a similar fashion. Milk and cream consist of two parts, the solid milk fats, and the whey. Cheese is produced by causing the fats to come together, forming curds. This is done by either adding acid or various bacteria to the milk or cream, causing it to curdle. The curds are then processed in different ways to form different cheeses. The type of cheese made depends on the type of milk used, the percentage of fats in the milk, and the process used to make the cheese. Most cheeses come from cow's milk, but cheeses are also made from goat's milk, sheep's milk, and real mozzerella cheese is made from water buffalo milk. Cheese is generally categorized by it's texture, hard, semi-firm, semi-soft, or fresh.

Hard cheeses are generally aged for 12 months or more. They usually have a sharp salty taste, and are excellent for grating over pasta or salads. Parmesan, Asiago, and Romano are examples of hard cheeses.

Semi-hard cheeses may or may not be aged. In general, the longer the cheese ages, the sharper the flavor will be. A taleggio, which only ages for about 6 weeks will have a milder flavor than a cheddar that has aged for months. Semi-firm cheeses are good melting cheeses, or good to eat on their own.

Semi-soft cheeses like Camembert are good cheeses for spreading on crackers or crusty bread.

Fresh cheeses range from a mild cream cheese, to a rich creamy marscapone. These cheeses can be eaten spread on crackers, but are also commonly used for cooking desserts. Marscapone is an essential ingredient in tiramisu.

While talking about cheese, we can't forget to mention blue cheese, which is a cheese, with blue-green veins of mold, which gives the cheese a sharp flavor and aroma. Blue cheeses include gorgonzola, roquefort, and stilton.

If you are going to be serving cheese as part of a cheese course, hard, semi-firm, and semi-soft cheeses shoud be allowed to stand at room temperature for an hour before serving. Fresh cheeses, should be served chilled. Choose three or four types of cheese, either cheeses with similar characteristics and flavors, or contrasting cheeses. If you like, you can serve the cheese with crackers or crusty bread. Also some people serve their cheeses with a variety of fruits, apples, pears, figs, and seedless grapes would be good choices, as well as shelled walnuts.

Whether you like using cheese for cooking, or eating on it's own, cheese delivers it's own goodness and flavor.

By Tim Sousa