Jacob Said:Any good lowfat cottage cheese recipes?
We Answered:Low Fat Summer Cheesecake
* 15 ginger or vanilla wafer cookies (such as Mi-Del brand)
* Cooking spray
* 1 8-ounce pack fat free cream cheese, softened
* 1 8-ounce pack light cream cheese, softened
* 1 cup low-fat cottage cheese
* 1 egg
* 4 egg whites
* Zest and juice of 1 lemon
* 1 cup sugar
* 2 cups seasonal berries
Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Place cookies in a small food processor and make crumbsâ€”or place cookies in a large resealable bag and crush with a rolling pin.
Scatter crumbs in the bottom of the pan and press down. Bake for 10 minutes, remove from oven and allow to cool.
Meanwhile, place cream cheeses and cottage cheese in a large mixing bowl or in a blender. Beat with an electric mixer or blend until smooth and creamy. Add egg and beat/blend into cream cheese mixture, followed by egg whites, beating until blended. Add lemon juice, zest and sugar, and beat/blend until well combined.
Empty cheesecake filling into springform pan. Bake in oven for 50 minutes, until the center is almost set. Remove from oven. Run a palette knife around the outside of the cheesecake to allow air to circulate a little, and cool on a wire rack. Carefully remove rim of pan, then chill for at least 4 hours.
Top with berries.
William Said:Can you help with recipes for home made cheese?
We Answered:Cheddar Cheese is one of the most popular types of Cheese on the market. It's a hard cheese and usually made of cow's milk, but often also made from goat's milk. For those who like a softer type cheese it's best to go with goat's milk. This process will take 3 months so if you're looking for quick results you might want to try your hand at Homemade Cottage Cheese!
Ingredients (for 1 pound of cheddar)
Full Cream Milk (1 gallon)
Liquid or DVI dry starter (1 teaspoon)
Rennet (1/2 teaspoon)
This makes approximately 0.5kg (1lb) of Cheddar. The final weight will vary depending on the type of milk. For a larger quantity, adjust the ingredients accordingly. It should be pointed out that it is far more economical to make a larger quantity than the one stated here because it takes just as long to make a small cheese as a larger one.
Heat milk to 66C and keep at that temperature for 30 minutes. Afterwards, cool down to 21C. This is pasteurise the milk and destroy harmful bacteria.
Stir in the starter and then cover it and keep in warm for 1 hour. This allows the mixture to acidify.
Heat up mixture to 28C (if using goat milk) or 30C if you are using cow's milk.
Mix the 1/2 teaspoon of Rennet with 2 teaspoons of freshly boiled, but now cooled water and stir. Then add the water/Rennet mixture to the milk. Cover the pot and leave warm.
Touch the curd with your finger. It should be firm and not leave any milk stain on your finger when it is ready to be cut.
Cut the curd from the top to the bottom and then at right angles to form squares. Loosen the curd from the walls of the pot or pan. Stir gently for a few minutes
For the next 30 to 40 minutes, slowly increase the temperature of the curd to 38C.
Give the whey a circular stir so that it whirls around. This will cause the curds to sink to the bottom and collect at one point. Turn the heat off and leave the pot or pan until all movement has stopped in the liquid
Using a ladle, remove as much of the liquid whey as possible. Then place a cloth over a stainless steel pot or bucket and tip in the curds. Make the cloth into a bundle by taking one corner around to the three others. Place cloth bundle on a tray at an angle so the whey will drain out. Leave for 15 minutes as it drains.
Untie the cloth and the curds will have formed into a mass. Cut the curds into four slice and place one over the other and then cover again with the cloth. After 15 minutes place the outer slices on the inside of the stack and vice versa. Repeat several times.
Cut the curds into small marble-sized pieces. You can use your hands to do this
Add 10g of salt on the curds and roll the curds gently over the salt without breaking them.
Line up some cheesecloth around the mould and add the curds into full. Then fold the corner of the cloth over
Add a wooden "follower" on top of the full mould and apply even pressure. This compacts the curds and extracts any remaining liquid whey. For the first hour just use a little pressure so that the fats aren't drained away with the whey. After that, apply more pressure and leave for at least 24 hours.
Remove the cheese from the mould, replace the cheesecloth with a fresh one and put it back in the mould upside down and press again for another 24 hours.
Remove the cheese from the press and dip into hot water for one minute. This will smooth and consolidate the surface. Place somewhere were they temperature is around 19-22C and leave for 24-48 hours until you see the rind form.
Now the cheese must be sealed while it matures. You can do this with bandages but it's usually easier to buy some cheese wax and use that. To use the wax you first melt it into a pan and then coat it cheese thoroughly or you can use a brush.
Put cheese in a dry and cool place and turn daily for the first 3 weeks. Then ever other day for the next 2 months.
After around 3 months the cheese is ready to eat! Actually, you can eat it the first day but you will find that it tastes very bland and aging is what gives it the unique taste we so desire
1 and a Half gallon pot
1 gallon whole milk
1/4 cup of vinegar
Fine cotton cloth
The easiest cheese fo all to make is a ricotta. Take one gallon of whole milk and heat to 200 degrees F. If you don't have the thermometer, just wait until the first few bubbles that indicate boiling (212F) is starting. The stir in 1/4 cup of vinegar. Stir briskly to mix and then remove from heat. Cover and let sit 15 minutes or so. A thick curd should have risen from the milk. It will float to the top. Line a colander with a piece of well washed old sheeting or other fine cotton yard goods. Pour the "ricotta in process" into the colander saving the whey --the clearish left over liquid. If the whey is still cloudy return it to the cook pot and add another 1/4 cup of vinegar. Stir briskly to mix and then remove from heat. Cover and let sit 15 minutes or so. A thick curd should have risen from the milk. It will float to the top. Line a colander with a piece of well washed old sheeting or other fine cotton yard goods. Pour the "ricotta in process" into the colander saving the whey --the clearish left over liquid. If the whey is still cloudy return it to the cook pot and add another 1/4 cup of vinegar. Heat to 200 degrees and wait for more curd to form. Let site 15 minute covered and pour this into the colander.
You now have ricotta cheese at half the price! Use in any recipe that calls for ricotta or cottage cheese.
What could be easier!
A slightly harder cheese to make is home made yogurt. You have to add active cultures and wait overnight, but this is still easy!
1 gallon skim milk
Cup of yogurt with ACTIVE CULTURES
several serilized jars
Sterile mixing spoon and jars by immersing them in boiling water.
Bring milk to 110 degrees F and add the cup of yogurt WITH ACTIVE CULTURES. Please read the label amd make sure this is active yogurt. It will say on the label. Mix well with sterilized stirring spoon. Pour into sterilized jars anc cap loosely. Hold at 100-110 degrees over night. Stoves with pilot lights hold this temperature. Other people put the jars in a warm water bath removed from heat and cover overnight.
But remember 100-110 Degrees are the magic numbers. Over 110 and the yogurt culture dies. Under this and it "sleeps." By morning you should have nice yogurt for breakfast!
SOFT FARM CHEESE
home made yogurt
fine straining cloth
Take the home made yogurt and pour into cloth lined colander. Let the water like stuff (whey) drain out. Now you have a nice soft cheese to use in any recipe that calls for cream cheese --at half the price and half the calories!
Home made ricotta
fine straining cloth
Pour the ricootta into the colander as in recipe above. While still hot pull up the sides of the cloth and wring until the cheese is a firm ball. Press it between two tipped plates to let any further whey drip off. You now have nice feta like cheese for salads, and tacos, etc.
Sylvia Said:Anyone have any mozerella cheese recipes?
We Answered:THREE CHEESE MANICOTTA
1 (8 ounce) package manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
1 cup grated Parmesan cheese, divided
1 tablespoon minced garlic
2 tablespoons dried basil
2 (26 ounce) jars pasta sauce
Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.
4 skinless, boneless chicken breasts
1/4 cup butter
salt and pepper to taste
4 slices mozzarella cheese
1 egg, beaten
2 cups all-purpose flour for coating
1 cup seasoned dry bread crumbs
1/4 cup butter
2 teaspoons minced garlic
1 cup dry white wine
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste.
Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish.
To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.
Ethel Said:Nice recipe book focused mainly on cheese and pasta recipes?
Frank Said:Are there any feasable homemade cheese recipes?
We Answered:30 Minute Fresh Mozzarella Cheese Recipe
1 nonaluminum pot that will hold a gallon of milk
1 measuring cup or bowl to dissolve the rennet (see note below)
1 candy thermometer
1 large slotted spoon, or small sieve
***30-Minute Fresh Mozzarella***
1/2 rennet tablet
1/4 cup cool, chlorine-free water (most bottled waters are chlorine-free)
1 gallon milk (2%, 1%, or skim)
2 teaspoons citric acid (see additional note below)
Crush the rennet into the water and stir to dissolve. Pour milk into a nonreactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88 degrees. Milk will begin to curdle. At 88 degrees, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).
With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible. Microwave curds on high for 1 minute, then drain off all the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball. In the meantime, place the whey over medium heat and let it heat to about 175 degrees. When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable. When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.
Dean Said:Cheese recipes???
We Answered:Lasagne, spag bol (where you can sneak veg and goodness into the sauce), jacket spuds, cheese on toast..