HOMEMADE FRESH CHEESE
This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.
Provided by SUNFLOWER71
Categories Everyday Cooking
Time 1h45m
Yield 24
Number Of Ingredients 3
Steps:
- Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
- Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
- After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 7.4 g, Cholesterol 16.3 mg, Fat 5.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 65.1 mg, Sugar 7.4 g
HOMEMADE AMERICAN CHEESE
Using a mild cheese like Colby will get you closest to the American cheese you remember from childhood, but feel free to play around with something sharper if you wish. Cheddar makes an assertive substitution, but stay close to the semisoft family of cheeses; the harder, crumblier stuff won't work.
Provided by Sam Worley
Categories Cheese Cheddar Milk/Cream Kid-Friendly snack Cheese Week Small Plates
Number Of Ingredients 5
Steps:
- To make a block of cheese, line a 2-cup resealable container with plastic wrap. Alternatively, to make square cheese slices, line a 13x9" rimmed baking sheet with plastic wrap.
- Place 2 Tbsp. milk in a small bowl and sprinkle gelatin over. Let sit 10 minutes. Meanwhile, pulse cheese and salt in a food processor just until mixed and broken up.
- Heat butter and remaining 1/2 cup milk in a small saucepan over medium-high. Bring to a boil, then remove from heat and whisk in gelatin mixture.
- With motor running, carefully pour in milk mixture through tube, then continue to process, scraping bowl halfway through, until smooth, 10-20 seconds.
- Working quickly (gelatin will begin to set), pour cheese mixture into prepared container, smoothing top. Cover and chill until firm, 2-3 hours. If making a block, unmold and slice as desired. If making cheese slices, cut cheese into 6 4x4" squares and store slices with layers of wax or parchment paper in between.
- Do Ahead
- Cheese can be made 5 days ahead; wrap tightly in plastic and chill.
HOMEMADE AMERICAN CHEESE
Make and share this Homemade American Cheese recipe from Food.com.
Provided by Mebriella
Categories High Protein
Time 25m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Line 5-by 4-inch disposable aluminum loaf pan with plastic wrap, allowing excess to hang over sides.
- Place water in small bowl, sprinkle gelatin over top, and let mixture sit for 5 minutes. Pulse cheese, milk powder, salt, and cream of tartar in food processor until combined, about 3 pulses.
- Meanwhile, bring milk to boil in small saucepan. Off heat, stir in softened gelatin until dissolved, and transfer mixture to 1-cup liquid measuring cup. With processor running, slowly add hot milk mixture to cheese mixture until smooth, about 1 minute, scraping down bowl as needed.
- 4. Immediately transfer cheese mixture to prepared pan, pressing to compact. Wrap tightly and chill at least 3 hours, or overnight.
Nutrition Facts : Calories 1469.5, Fat 115.5, SaturatedFat 72.5, Cholesterol 343.7, Sodium 4473.5, Carbohydrate 17.9, Sugar 11, Protein 89.9
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- 1. Line a 5x4-inch disposable aluminum loaf pan with plastic wrap, using enough so that excess hangs over the sides.
- 2. Sprinkle the gelatin over the water in a small cup and let sit until the gelatin softens, about 5 minutes.
- 3. Meanwhile, pulse together the shredded cheese, dry milk powder, salt and cream of tartar in a food processor until combined, about 3 pulses.
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