how to make cheese recipes with cheese

How to make cheese Cheese is especially difficult to make because of the difficulty of finding what is called a starter --the bacteria culture added to the milk to start the curd formation. It is possible to make cheese without a starter, but the starter is what gives different cheeses their distinctive flavor, and without one the cheese almost always ends up tasting like pot cheese, more commonly known as farmer's cheese or cottage cheese. To make cheese: Take a hell of a lot of milk (10 gallons will make less then 1/2 a gallon of cheese) and cook it slowly on the stove. For flavorful cheese, it is best to use unpasturized milk, which is almost impossible to buy and must be obtained from a cow, or goats milk, which tastes good even when pasturized. As the curds form, add a cube or two of rennet, found at most specialty stores. This will cause the curds to coagulate. Constantly stirring the curds at this point will give you something more like mozzerella, which can be great. Instead, let the curds for naturally for something more like a jack cheese. Let the curds cook until you aresatisfied with your yield, and then remove, placing them in cheese cloth and allowing them to drain. Then press into a mold. Before you begin this adventure, remember that the reason there are 1000's of varieties of cheese is because there are 1000's of variations on the process outlined above. Whatever the case, good luck--you'll need it.	<MAP NAME="boxmap-p14"><AREA SHAPE="RECT" COORDS="37, 588, 126, 600" HREF="http://rcm.amazon.com/e/cm/privacy-policy.html?o=1" ><AREA COORDS="0,0,10000,10000" HREF="http://www.amazon.com/exec/obidos/redirect-home/craigbrown" ></MAP><img src="http://rcm-images.amazon.com/images/G/01/rcm/160x600.gif" width="160" height="600" border="0" usemap="#boxmap-p14" alt="Shop at Amazon.com"> </font> <p><font face="Arial" size="2">Buy Digital camera buy flowers buy lap tops shoes for men buy new cars christmas gift ideas discount shoes best buy boat plans fish pictures devon rex cats chilli salsa cat pictures data recovery cats toys weight loss kitchen ideas

Cheese Fondue 4 oz. Gruyere cheese 8 oz. Swiss cheese 1+ tbsp. cornstarch 1 clove garlic 3/4 to 1 cup white wine 1 tbsp. kirsch French bread cut into 1" cubes Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub 1/2 of garlic over inside of fondue pot. Cut the other 1/2 clove up finely and add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the cheese mixture, stirring as it melts. When smooth, add kirsch and serve with French bread. Serves 3-4. More For Cheese Lovers Top Of Page

BEER AND CHEESE SOUP Ingredients: ------------ 1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup diced mushrooms 3/4 cup butter 1/2 cup flour 1 tsp dry mustard 5 cups chicken or vegetable stock 1 bunch broccoli 11 fl oz beer (use a can or bottle and save a swallow for the cook!) 6 oz cheddar cheese, grated 2 tblsp grated parmesan cheese salt & pepper to taste Instructions: ------------- Saute' the diced vegetables in butter. Mix flour and mustard into sautaed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it. More For Cheese Lovers Top Of Page

Brie En Croute 1 sheet Pepperidge Farm frozen Puff Pastry 1 lb Brie Cheese (round) 1 pkg Boursin Cheese 1 egg 1 tsp water Beat the egg and water together in a small bowl. Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle. Preheat oven to 400F degrees. Slice Brie in half horizontally. Spread Boursin cheese on one half. Re-assemble Brie and place in the center of pastry. Brush pastry edges with egg wash, and pull up sides to enclose Brie. Place seam side down on ungreased baking sheet. If desired, decorate the top with pastry scraps. Brush with egg wash. Bake for 20 minutes. Let stand 10 minutes (at least) before serving. Makes 12 servings. Source: Adapted from recipe included with Pepperidge Farms Puff Pastry (They 'stuff' the Brie with 1/4 cup sliced, toasted almonds and 1/4 cup chopped parsley instead of Boursin) * Boursin cheese is a spreadable garlic and herb cheese. Boursin Poivre contains a lot of black pepper for those who like pepper. Boursin is available in many grocery stores but can almost certainly be found in higher quality produce and specialty stores. If Boursin or Boursin Poivre cannot be found, Alouette can be used as a substitute although it is not as high quality as Boursin, in my opinion. More For Cheese Lovers Top Of Page

Cheese Souffle Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup couffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded milk into roux, stirring with wire whisk; cook until thick. Add 1/2 teaspoon salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce. Beat 6 egg whites (3/4 cup); add dash salt and 1/4 teaspoon cream of tartar, continue beating until soft peaks form. Put big dolop of egg white into sauce. Add 1 cup grated Swiss chees (Gruyere) or 1 cup chopped seafood. Fold egg whites into sauce. Fill mold to 2/3. Set in pan of water in oven. Bake 1 hr. to 1 hr. 15 minutes. Can leave in warm oven for 1/2 hr. if necessary. Serves 6 to 8 More For Cheese Lovers Top Of Page

Greek Cheese Pie the dough : ----------- 3 cups all purpose flour 1 cup warm water 2 tbl spoons oil 1/2 spoon oregano dash of salt mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands - separate into 3 equal parts the filling : ------------ a couple of chopped green shallots (can replace with 1/3 white onion) 1/3 cup finely chopped parsley 2 cups feta cheese , crumbled 1/3 cup freshly grated romano cheese 1/2 cup whole milk or better still, half & half 3 eggs salt, pepper, thyme beat eggs; mix all other ingredients; heat in pot until cheese starts melting; allow to cool to room temperature; then mix in eggs the assembly : ------------- roll out the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness place the first layer on the greased pan, with ends hanging over the pan rim - add half the filling follow on with the second dough layer -add the rest of the filling finish off with the last dough layer; fold the dough layers together pluck a few holes, making sure you go through the second layer of dough bake for 3/4 hour at around 400F enjoy, with a simple tomato and cucumber salad More For Cheese Lovers Top Of Page

Mozzarella Cheese Sticks Ingredients: 1 lb packaged mozzarella 2 eggs, beaten 1/2 cup flour 1 cup flavored bread crumbs Vegetable oil for frying Procedure: Slice the mozzarella into flat wedges (it's easier to fry this way). Set up 3 bowls, one with flour, one with egg, one with the bread crumbs. Coat each piece of cheese first with flour, then egg, then bread crumbs, then throw immediately into the hot oil to fry (the coating doesn't turn out as well if you let it sit around inside its coating). Fry for a minute or two on each side until coating is golden brown and the cheese is melted. Sprinkle with lemon juice and serve. Note: The difficult part of this is keeping the cheese from escaping the coating while it's frying. For best results, don't let the oil get too hot while frying, and try to keep the oil level at about 1/4 inch deep at all times during the process (i.e., do not deep fry). More For Cheese Lovers Top Of Page

BROCCOLI AND CHEESE SOUP Ingredients: ------------ olive oil 2 onions 6 medium potatoes 1 pint water/stock 2 heads of broccoli 8 oz cheddar cheese - mature cheddar is good, add more cheeses if you want it only improves it salt, peper, herbs and spices Instructions: ------------- heat oil, soften 2 onions and 6 medium potatoes. When yellowish, add about 1 pint of water or stock and one head of broccoli (broken into florets), salt and any herbs/spices you fancy. Cook for about 20 minutes at a fast simmer. Add another head of broccoli in florets, simmer for another 2/3 minutes. Remove from pan while new broccoli is still crunchy and liquidise. Add about 8 ounces grated mature cheddar to the serving dish and stir until it melts - top with lots of freshly ground pepper. Serve with fresh brown bread. More For Cheese Lovers Top Of Page

BROCCOLI-CHEESE SOUP Ingredients: ------------ 1 1/2 pounds fresh broccoli 1 pint half-and-half (that's half milk, half cream for the non-US people, or substitute to your liking) 2 cups water 1 pound pasteurized process cheese spread (like Velveeta) 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 cup cornstarch (cornflour) mixed with 1 cup cold water Instructions: ------------- Steam broccoli until tender (can cook in microwave on high power, 6 minutes per pound). Place half-and-half and water in the top of a double boiler. Add cheese (cut in pieces), salt and pepper. Heat until all the cheese is melted. Add broccoli. Mix cornstarch and water in a small bowl. Stir into the cheese mixture in the double boiler, and heat over simmering water until soup thickens. Makes 10 1 cup servings. More For Cheese Lovers Top Of Page

FARMER'S CHEESE SOUP (Yield: 7 cups) Ingredients: ------------ 3 tablespoons butter 1 cup finely chopped onion 1 cup chopped celery 3/4 cup sliced carrot rounds 1/2 pound broccoli, separated into small flowerets (about 2-1/4 cups) 3 cups milk 1 cup (4 oz.) Dakota Farms cheddar cheese 6 to 8 slices French bread, toasted Swiss cheese cut into thin wedges, two for each slice of bread 4 slices bacon, cooked and crumbled Instructions: ------------- Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5 minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then turn to simmer and cook for 15 minutes or until vegetables are tender. Add milk, bring to a simmer. Add cheese, stirring until melted. Pour soup into a casserole. Float bread slices on top of soup and cover each with two wedges of Dakota Farms Swiss cheese. Place under broiler for 2 to 3 minutes until the cheese melts and turns a delicate brown. Sprinkle with crumbed bacon and serve. More For Cheese Lovers Top Of Page

JALAPENO CHEESE SOUP (Serves 6) Ingredients: ------------ 6 cup Chicken broth 8 Celery stalks 2 cup Diced onion 3/4 tsp Garlic salt 1/4 tsp White pepper 2 lb Velveeta cheese 1 cup Diced jalapeno peppers Sour cream Flour tortillas Instructions: ------------- Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly. In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas. More For Cheese Lovers Top Of Page

JARLSBERG CHEESE AND BROCCOLI SOUP Ingredients: ------------ 1 c. chopped leek 1-2 c. mushrooms, chopped 2-3 T. margarine 1-2 T. flour 3 c. chicken broth 1 bunch broccoli, in florets 1 pint half and half 1 c. shredded Jarlsberg cheese Instructions: ------------- Saute leek and mushrooms in margarine till tender. Add flour and heat one minute more till bubbly. Stir in broth till thick. When heated, add broccoli. Simmer 20 min. till tender. Add half and half (less if you want) and cheese. Stir till cheese is all melted. Good with a good loaf of French bread. More For Cheese Lovers Top Of Page

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