cheese recipe

This foolproof Best Basic Cheese Fondue Recipe is quick and easy to make with a handful of ingredients, with or without wine.

Best Basic Cheese Fondue Recipe

tbsp butter

garlic

cornstarch

Chardonnay

Kirsche (Kirschwasser)

oz Roth’s Grand Cru® (3 wedges-that have been shredded)

tsp dill (dry)

white peppercorns (black peppercorns black pepper)

nutmeg

banquette (sliced lengthwise and cubed)

In a medium saucepan, start by melting the butter on medium heat.

Add minced garlic and stir briefly.

Sprinkle in cornstarch.

Next, add your wine and Kirsch, stir well.

Follow with shredded cheese. Stir well.

As the cheese is melting, add dill, peppercorns and nutmeg.

Keep the cheese warm, not hot, by using a fondue pot, small crockpot or reheating the saucepan, periodically over low heat.

Serve with your favorite dipping ingredients, including bread, vegetables and meat. Enjoy!

Don't forget your gluten-intolerant friends with these delicious versions of the classic Greek pie.

Gluten-free cheese and spinach triangles

gluten-free plain flour

gluten-free self-raising flour

rice flour

eggs, lightly beaten

water

olive oil

brown onion, grated

baby spinach

garlic clove, crushed

pizza cheese

feta, crumbled

tomato paste

This homemade cheese will add interesting flavour-filled twist to your more traditional cheese board. You can refrigerate it in an airtight container for up to 5 days.

Orange-scented yoghurt cheese

thick greek-style yoghurt

tsp orange

tbs honey

tsp vanilla extract

Saganaki is usually made with kefalotiri – a hard, mildly salty cheese made from goat's or sheep milk – or kasseri, which has a milder flavour. Both cheeses can be fried, but can be hard to find. Haloumi, although not traditional, works quite well too. The refreshing celery and apple salad makes a terrific foil for the gooey, molten cheese.

Saganaki: pan-fried cheese with celery, apple, lemon and pine nut salad

parsley leaves

celery

red apple

tbs toasted pine nuts

tsp thinly sliced preserved lemon rind

(50 grams) cornflour

kefalotiri, kasseri

lemon

tbs pure (thin) cream

caster sugar

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Learn how to make cheese at home! This Butter Cheese recipe will make a semi-firm cheese with a smooth mild paste that children love! It&#039;s great for snacking and makes a killer toasted cheese sandwich.

Butter Cheese Recipe

gallons milk, (do not use ultra high temp pasteurized)

½ teaspoon Thermo C thermophilic culture

animal rennet

½ gallon saturated brine, (18%)

Warm milk to 102F. 

Add culture. Stir 2 minutes. Cover and maintain temperatures 40 minutes. 

Stir in rennet 30 seconds. Coagulate 30 minutes. Check for clean break.

Cut curds ½”. Heal curds 5 minutes. 

Heat 2 gallons water to 125F.

Stir the curds for 20 minutes, maintaining temperature. Settle the curds for 5 minutes. 

Remove half of the whey. Stir the curds to break up any clumps.

Using your mug or measuring glass, add warm water to the original level till temp is 108F, stirring with each addition to keep the curds from clumping.

Stir the curds more quickly than before for 10 minutes. Allow them to settle to the bottom for 10 minutes. 

Transfer the curds to your prepared mold lined with cheesecloth. Place the follower on top of the curds in the mold. Instead of putting the mold into your press, put it back into the whey.

Press under the cheese under the whey at about 5 lbs for 15 minutes. (I fill a half gallon mason jar with water and set it on top, rebalancing it as necessary.)

Remove the mold from the whey. Remove the cheese from the mold. Flip it, redress, and put it back into the mold.

Press the cheese in your press at 15 lbs for 30 minutes.

Flip and redress the cheese and press at 25 lbs overnight.

Create an 18% saturated brine (½ gallon water or whey to  1 ¼ lbs of salt).  Cool to room temperature.

Brine the cheese for 16 hrs; flipping halfway.

Air dry 3-4 days, turning twice daily.

Vac seal the cheese and age one month 

This homemade cheese couldn&#039;t be any easier to whip up in your kitchen. With just four simple ingredients, you&#039;ll get an irresistibly tasty wheel of cheese!

Homemade Cheese Recipe (4 Ingredients)

qt whole milk

eggs

sour cream

tbsp salt

Boil &amp; Stir

In a large pot, bring the milk to a boil over medium-heat. Stir the milk occasionally so it doesn&#39;t stick to the bottom of the pan.

Whisk

In a large bowl, whisk the eggs with the salt. Whisk in the sour cream until the mixture is smooth and even.

Pour &amp; Cook

As you continuously stir, pour the egg mixture into the boiling milk. Let the mixture cook for 7 minutes, stirring it every so often to prevent sticking. Cook until curls up. Allow it to cool to a room temperature.

Line

Line a colander with cheesecloth and pour the mixture through.

Squeeze &amp; Press

Gather the cloth around the cheese and squeeze out as much of the milk as you can. Place the cheesecloth-wrapped cheese on a plate and place something heavy on top to weigh it down. Allow it to sit for at least 5 hours.

Refrigerate

Refrigerate the cheese until you&#39;re ready to use it. Enjoy!

Learn How To Make Farmers Cheese Recipe using only one ingredient. Use this quick and easy whey-enriched homemade cheese in savory and sweet recipes instead of ricotta or cream cheese.

How To Make Farmers Cheese Recipe

Gallon Organic Whole Milk

Glass Container

Pour all of the milk into a wide Mouth glass jar and cover it.

Store it on your kitchen cabinet or in a room temperature dry place for the next 3 days and let the milk ferment.

Day 2 – Fresh Cream

On a second day a fresh Cream forms on top of the milk. You can collect this and use it as a spread for your breakfast.

Day 3 – cooking

Third day, you will see the top of the Fresh Cream beeing a bit dry and see some cracks. That is the time to make the Farmers Cheese.

Place all of the milk into a big cooking pot and switch on the heater for low. Do not mix during or after. More you mix, less curds will form and therefore less Farmers cheese you will have at the end.

Cover it with a lid and let it cook on the lowest temperature possible for about half to 1 hour depending on how much milk you are using.

Let it sit

Once you see the Whey being separated from the curds, it is the time to switch the heat off and let it fully cool. Do not stir.

Check if ready

Once the milk is cooled, check with the end of the spatula if the curds are properly formed, by gently moving the curds away from whey. When you feel comfortable that enough curds have been formed and all of the Whey is fully separated, it is the time to move into the next step.

Strain

Very gently strain all through a strainer covered with a muslin cloth. Pour slowly and let the whey work through the strainer into the container. Let it sit and rest of the whey will slowly drip through.

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Learn How To Make Farmers Cheese Recipe using only one ingredient. Use this quick and easy whey-enriched homemade cheese in savory and sweet recipes instead of ricotta or cream cheese.

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Top Tags

Best Basic Cheese Fondue Recipe

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Orange-scented yoghurt cheese

Saganaki: pan-fried cheese with cel...

Homemade Cheese Recipe (4 Ingredien...

How To Make Farmers Cheese Recipe

Top 7 cheese recipe recipes from across the web

The most viewed cheese recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Basic Cheese Fondue Recipe

Gluten-free cheese and spinach tria...

Orange-scented yoghurt cheese

Saganaki: pan-fried cheese with cel...

Homemade Cheese Recipe (4 Ingredien...

How To Make Farmers Cheese Recipe

The most viewed cheese recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine