HOME MADE FARMER'S CHEESE
My Polish friend's mother gave me this recipe years ago. She has been making this cheese forever in her house and also ate it while growing up in Poland. This is an easy home made farmer's cheese. It doesn't age well, so be sure you eat it within a week after it's made - well, if you can let it last that long. If you bake with it, it melts very beautifully. It makes a perfect soft cheese for snacking.
Provided by MLYIN
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 16
Number Of Ingredients 3
Steps:
- Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
- When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
- Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 11.8 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.3 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 97.8 mg, Sugar 11 g
POTTED CHEDDAR WITH ALE & MUSTARD
Make this potted cheddar as a Christmas gift, or serve with drinks, crackers and crusty bread after dinner. Ideal for using up cheeseboard leftovers
Provided by Cassie Best
Categories Snack, Treat
Time 15m
Yield 6-8 (1 x 400ml jar)
Number Of Ingredients 5
Steps:
- Put the cheese, 100g butter and ale in a food processor. Blitz until creamy and well combined. Stir in the mustard, then pack into a large sterilised jar, ramekin or ceramic pot, making sure to eliminate any air pockets.
- Melt the remaining butter and leave to sit for a minute to let the fat separate from the milk solids (these will form a milky puddle at the bottom). Pour the clear fat over the cheese, leaving the milk solids in the pan. Place a thyme sprig on top, if using, and chill for a few hours. The sealed cheese will keep for a couple of months in the fridge. Once you've cracked the buttery crust, use up within a week.
Nutrition Facts : Calories 229 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
POTTED CHEESE
Serve this cheese spread with an assortment of crackers and melba toast. Great tasting. Sustitute other cheese E.G. Blue or White cheddar. The number of servings will vary depending on what else you serve.
Provided by Bergy
Categories Spreads
Time P1DT50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Beat together the grated cheddar and cream cheese until very smooth.
- Add the green onion,parsley, sherry, mayo, mustard, brown sugar, worcestershire, and cayenne.
- Mix well.
- Pack into a wide mouth crock or other attrative dish.
- Cover with cooled toasted almond.
- Cover& chill 24 hours.
- Bring to room Temperature 30 minutes before serving.
Nutrition Facts : Calories 373.5, Fat 31.6, SaturatedFat 17.7, Cholesterol 90.9, Sodium 486.6, Carbohydrate 5.7, Fiber 0.8, Sugar 3.5, Protein 17.2
POTTED STILTON WITH PORT AND WALNUTS
A delicious potted cheese spread with toasted walnuts and Stilton's natural drinking partner - Port! Try to use tawny or white port to keep the blue and cream colour of the Stilton cheese when potted. Here is a "potted" history of Stilton Cheese, excuse the pun, I couldn't resist it! Britain's historic blue cheese goes back to the 18th Century; travellers encountering their first taste of Stilton cheese must have spread the word of its remarkable, mouth-pleasing flavour. Today, nearly 300 years later, Stilton is still made exclusively in the English counties of Leicestershire, Nottinghamshire and Derbyshire from local milk. Only six dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. So esteemed is Stilton's unique flavour and texture, it is the only British cheese graced with its own certification trademark. More than a cheese, Stilton is prized as the authentic flavour of an earlier time - a taste of history that continues to make news.
Provided by French Tart
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To make the potted Stilton, simply mash the Stilton in a bowl, add the softened butter, the mace and port and continue to stir together well.
- (Traditional potted cheese recipes tend to use unclarified butter, presumably because cheese, especially when it is aided by alcohol, needs less protection from spoilage than meat.).
- Pack into ramekins or an attractive ceramic pot/s. Melt a little butter and pour over the top of the cheese to form a thin seal.
- Scatter the walnuts over the top & press them in slightly, then leave it to set.
- Refrigerate for up to a week. Serve after dinner with crackers or hot, toasted rye bread, with a ripe pear alongside. Alternatively, try as a sandwich filling on wholemeal bread, augmented by plenty of crisp salad leaves to cut through the richness of this delicious potted cheese!
Nutrition Facts : Calories 457.2, Fat 42.8, SaturatedFat 22.4, Cholesterol 88.2, Sodium 914.4, Carbohydrate 4.3, Fiber 1, Sugar 1.2, Protein 14.5
More about "potted cheese recipes"
WHAT IS POT CHEESE? - THE SPRUCE EATS
From thespruceeats.com
POTTED BEER CHEESE (POTTED JUDY) - CRAFTBEER.COM
From craftbeer.com
CHESHIRE CHEESE RECIPE | CHEESE MAKER RECIPES
From cheesemaking.com
CHEESE FONDUE | MAKE EASY CHEESE FONDUE AT …
From wellplated.com
HOMEMADE POT CHEESE – A COALCRACKER IN THE …
From acoalcrackerinthekitchen.com
FROMAGE FORT (FRENCH STYLE POTTED CHEESE …
From larderlove.com
THE EASIEST TRADITIONAL BRITISH POTTED …
From larderlove.com
OUR RECIPES: JANE GRIGSON’S POTTED CHEESE. - BRITISH …
From britishfoodinamerica.com
POTTED CHEESE | MOORLANDS EATER | RECIPES
From moorlandseater.com
Cuisine BritishTotal Time 15 minsCategory Cheese
THE BEST CHEESY POTATOES RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Emily Weinberger for Food Network KitchenSteps 6Difficulty Easy
OLD ENGLISH POTTED CHEESE - FRUGAL HAUSFRAU
23 RECIPES FOR LEFTOVER CHEESE: PART 1 | LIVE BETTER | THE GUARDIAN
From theguardian.com
CROCK POT MACARONI AND CHEESE (WITH VELVEETA) - FLOUR ON MY FACE
From flouronmyface.com
BEST ONE-POT FRENCH ONION PASTA RECIPE - HOW TO MAKE FRENCH
From delish.com
50+ BEST CASSEROLE RECIPES ( BREAKFAST & DINNER CASSEROLES!)
From savoryexperiments.com
STOVETOP MAC AND CHEESE (ONE POT RECIPE!) - THE CHUNKY CHEF
From thechunkychef.com
POTTED CHEESE - INSPIRED CUISINE
From inspiredcuisine.ca
POTTED CHEESE | COMMUNITY RECIPES | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
CROCK POT BAKED ZITI - RECIPES THAT CROCK!
From recipesthatcrock.com
ELEVEN DELICIOUS POTTED MEAT SANDWICH RECIPES FOR YOUR NEXT PARTY
From pollytosmart.com
ONE-POT BUTTERNUT SQUASH MAC & CHEESE | RECIPES - YOUTUBE
From youtube.com
CROCKPOT PHILLY CHEESESTEAK SANDWICHES - SPEND WITH PENNIES
From spendwithpennies.com
INSTANT POT COTTAGE CHEESE - THIS OLD GAL
From thisoldgal.com
POTTED CHEESE WITH BACON AND SHALLOT RECIPE - BBC FOOD
From bbc.co.uk
17 ASPARAGUS RECIPES YOU DIDN'T THINK OF BEFORE
From redbookmag.com
MY MAMA'S POTTED CHEESE - FRAMED COOKS
From framedcooks.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #eggs-dairy #fruit #canadian #1-day-or-more #no-cook #dinner-party #holiday-event #spreads #nuts #cheese #dietary #gluten-free #free-of-something #technique
You'll also love