what IS RECIPES of CHEESE?

Answer 1

homemade cheese?

Curd Cheese (German Quark, Austrian Topfen)
4 T yogurt,or wine vinegar, or
5 T lemon juice
2 qt milk

You will need a saucepan, a bowl, and a sieve. If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100 F). Mix with milk with the yogurt in a basin. Put
in a warm place for 4 to 5 hours to set as solid as yogurt.

If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200 F) in a bowl set in a saucepan of water. Remove and keep in a warm place for 4 to 5 hours.

Pour the mixture into a sieve lined with a scalded clean cloth. After an hour put a plate on top to weight and encourage the whey to drip through. The curds in the cloth are the cheese. Cover and store in a cool pantry, and it will keep for about a week. Drink the whey, flavored with fruit juice, for your health - or use to to make scones. Keep in refrigerator and eat within 2 days.

Homemade cheddar cheese
* 1 gallon Fresh Milk
* 1 ounce Mesophilic Starter Culture
* ¼ Tab Rennet
* 1 tbsp. Salt


1) Using a double boiler, warm the milk to 90 F (32.25 C). Add 1 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk. Allow the milk to ripen for one hour. Dissolve 1/4 tab rennet into 3-4 tablespoons COOL water. (Hot water will DESTROY the rennet enzymes.) Slowly pour the rennet into the milk stirring constantly with a whisk. Stir for at least 5 minutes. Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut.

2) With a long knife, cut the curds into 1/4 inch cubes. Allow the curds to sit for 15 minutes to firm up. Slowly raise the temperature of the milk to 102 F (39 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together. Cook the curds at 102 F (39 C) for another 45 minutes. During this time, gently stir the curds every few minutes so they don't mat together.

3) Drain the whey by pouring through a cheesecloth lined colander. Do this quickly and do not allow the curds to mat. Place the curds back into the double boiler at 102 F (39 C). Stir the curds to separate any particles that have matted. Add the tablespoon of salt and mix thoroughly.

4) Cook the curds at 102 F (39 C) for one hour, stirring every few minutes. Carefully place the curds into your cheesecloth lined mold. Press the cheese at about 20 lbs. (9 kg) for 45 minutes. Remove the cheese from the press and flip it. Press the cheese at about 40 lbs. (18 kg) for 3 hours. Remove the cheese from the press and flip it. Press the cheese at about 50 lbs. (22.75 kg) for 24 hours.

5) Remove the cheese from the press. Place the cheese on a cheese board and dry at room temperature for 3-5 days, until the cheese is dry to the touch. Wax the cheese and age it in your refrigerator for 3-24 months. The longer the cheese is aged the sharper the flavor it will develop. Be sure to flip the cheese every few days.

Homemade cottage cheese
* Sour Milk
* 1 quart Hot Water
* Cream
* Melted Butter
* Salt


1. Heat the sour milk until it reaches 100*. When it reaches this temperature, pour into a strainer lined with cheese cloth. Pour over 1 quart of hot water. Let curd hang in cheesecloth until all the whey has been drained off.

2. In a mixing bowl, add enough cream and melted butter to moisten the food. Add salt.

Vegan Cream Cheese
preparation: 5 minutes serves: 4

175 g (6 oz) tofu
50 g (2 oz) coconut oil, melted
1 tablespoon rapeseed oil
1 tablespoon lime juice
1 tablespoon agave syrup
2 teaspoons salt

1 Place all the ingredients in a food processor or liquidizer and combine well.
2 Transfer the mixture to a glass jar, store in the refrigerator and use as required. It will keep for up to 1 week.

Answer 2

Recipes of cheese is the plural form of a direction for making a solid food prepared from the pressed curd of milk.

Answer 3

i'm not fullyyt valuable what you mean by potential of "yellow cheese" i'm assuming you mean American Cheese? in any case it is going to not count too lots. First make a bechamel: Make a roux by potential of melting butter in a pan and including an equivalent quantity of flour. cook dinner the roux for a jiffy. At this ingredient, upload some heat heavy cream and whisk until eventually the blend has thickened. the biggest it is to characteristic the cream slowly to attain the needed thickness. i could make the bechamel a sprint runnier simply by fact once you upload the cheese, it will thicken much extra. as quickly as that's the main spectacular consistency, upload a nil.5 an onion with a bay leaf and one clove (for style). After approximately 5 minutes, stress the bechamel into yet another pot. warmth it up and upload your cheese and whisk until eventually melted. Now all you need to do is upload some completely al dente macaroni to the sauce, blend nicely and revel in. that is eaten this way, inspite of the incontrovertible fact that that is going to flavor much extra perfect in case you place it in a casserole dish, appropriate with pro bread crumbs, and bake it at 350 F until eventually intense-high quality and golden.

Answer 4

with each different type of cheese there is a different recipe

Answer 5

Cheese is basically used in garnishing.However you can add cheese mixing with capsicum and potato and with all masala (Spics) for preparing sandwich

Answer 6

You meana recipe of cheese?
Try cheese fondue.....

Answer 7

your question needs more info, do you want ot know how to make cheese, is this a book you saw, or on a menu, or..........