Cheese

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Cheese Sauce for Cheese Fries and Nachos. How to make your own feta cheese « Chef in disguise. Feta cheese is a type of Greek cheese that is pickled or brined.

The brining process gives feta cheese its characteristic salty, tangy flavor and a crumbly consistency. Feta cheese can be served as a table cheese, used in baking savory dishes usually paired with spinach as a filling for pastry or as a stuffing for chicken, or served as an appetizer or in salads( it is a key ingredient in Greek salad which I will be sharing soon). I have always bought my Feta cheese until John of From the Bartolini Kitchens posted his recipe for Feta cheese. If you are not familiar with John’s post you are really missing out. John shares authentic Italian recipes that his mother and Zia prepared, each recipe comes with a heart warming story, is beautifully written and his attention to details ensures that you will get the recipe right the first time for sure.

Recipe Source: From the Bartolini kitchens Ingredients yield: approx ½ pound ¼ rennet tablet dissolved in 3 oz distilled water at room temp Directions. Homemade Mozzarella Cheese. Mozzarella is one of the easiest cheeses to make, it only takes 30 minutes and the taste can't be beat!

The ingredients are simple although a couple of them you may have to search a bit for, but the end result is worth it--especially when you can say "I made it myself! " Homemade Mozzarella Cheese 1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat)) 1 tsp. citric acid* 1/4 rennet tablet* 2 tsp. cheese salt* A big pot Thermometer Slotted spoon (please ignore the mess in the background, we still haven't finished putting things back together after our wall project) Place milk in large pot with thermometer. Sprinkle 1 tsp. citric acid over milk and stir. Turn heat on med-low and heat milk to 90 degrees, stirring occasionally. While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water. When milk has reached 90 degrees, turn off heat.

Milk should be like a thick gelatin. Homemade: Nacho Cheese Sauce. When I was a teen (I feel old just for saying that) I was addicted to tortilla chips and cheese salsa.

Addicted. Me and one of my friends would get together on the weekends and we’d eat the same thing every time – poutines, dill pickle chips (can you tell we’re Canadian?) And tortilla chips with cheese salsa. I’m not quite sure how any of us survived the eating patterns of our teenage years. I still love those same things but there’s no way I’d get away with that now without a huge belly ache. I’ve tried many times to recreate both my favourite cheese salsa and the nacho cheese sauce you get poured over your chips at the theatre, but nothing ever came close. You can control the heat in many ways.

To be honest, I probably won’t be watching the Super Bowl on Sunday. Homemade: Nacho Cheese Sauce Ingredients 4 oz. pepper jack cheese,shredded4 oz. cheddar cheese, shredded1 tablespoon cornstarch1 (12 oz.) can evaporated milk, divided2 teaspoons hot saucepinch salt Instructions. Homemade Paneer/Panir (cheese) Makes 1 block of cheese Cheese lovers, come closer.

I have a secret to tell you. How to Make American Cheese. As our regular readers know, I’ll go to my grave defending processed, pasteurized American cheese.

I understand your objections to this position. I’ve heard all of the arguments. It’s bland. It’s lowbrow. Heck, it’s not even technically cheese, but more of a sciency slurry of milk, whey, milkfat, artificial flavorings and oil, dyed orange and laid flat in individually-wrapped squares of cellophane. Why? To celebrate National Grilled Cheese Day today, we wanted to pay special tribute to processed cheese, the childhood classic that for many of us, formed the basis of our relationship to the grilled cheese sandwich. Ingredients 1 tablespoon water 1 1/2 teaspoons powdered gelatin 12 ounces Colby Jack cheese, finely shredded 1 tablespoon nonfat milk powder 1 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup plus 2 tablespoons whole milk Method Line a small 4×5 loaf pan (disposable pans work fine) with plastic wrap, letting the excess hang over the sides.