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.

Learn how to make your own cheddar cheese at home!

Cheddar Cheese Recipe

gallons milk, (preferably raw)

¼ teaspoon mesophilic culture, (MA 4000 series)

annatto, (optional)

2.6% sea salt

Butter, (melted, for cloth bound)

Warm milk to 88F. Remove the pot from the heat.

Add in the mesophilic culture and annatto. Stir 2 minutes.

Cover and maintain the temperature for 1 hour.

Stir in the rennet 30 seconds. You do not need to dilute the rennet in water for small batch cheese. Stir slowly, but throughly. Stop the motion of the milk with your ladle.

Coagulate the milk for about 40-50 minutes. If you are using a flocculation cap place it on the milk and begin checking for flocculation after 12 minutes. Mark the time elapsed. Multiply that number by 3 then subtract the flocculation time from the product. (Example: Flocculation time of 15 minutes; 15x3=45; 45-15=30 more minutes of coagulation.)

Check for a clean break.

Cut the curds to ¼”. Cut in a grid then on the diagonal the depth of the pot in all 4 directions.

Allow the curds to rest and heal for 5 minutes to lock in moisture. Skip this step if you want a dry cheddar.

Return the pot to the heat and warm to 95F over the course of 30 minutes.  Stir continuously, beginning with slow stirring and increase speed as the curds toughen up.

Heat the curds to 102F in 15 minutes, stirring fairly rapidly.

Maintain the temperature and stir for a final 15 minutes. Stir as quickly as you can.

Test the curds by squeezing them in the palm of your hand. They should hold together in a clump yet break apart when rubbing them with your thumb.

Pitch the curds for 5 minutes and allow them to sink to the bottom.

Meanwhile, prepare a waterbath to keep your curd warm during the cheddaring process. I use my kitchen sink filled with hot water &amp; 2- half gallon mason jars filled with water to weigh the pot down.

Remove the whey from the pot.

NOTE: Try to maintain a 102F temperature for the cheddaring process.

Cut the curd mass in the bottom of the pot into 4 blocks and stack them on top of each other.

Place the covered pot in the water bath &amp; weigh it down.

Stack and flip every 15 minutes for 1 hour until the curds have the consistency of cooked chicken breast. Drain any whey in the bottom when flipping the curds. (This is a total of 4- 15 minutes with 3 flip/stacks.)

Weigh &amp; make a note of the curd mass.

Quickly cut the curds into 1” cubes so you don&#39;t lose too much temperature.

Using a micro digital scale, weigh out 2.6% of the curd mass in salt.

Add the salt to the cubed curds in 2 phases with 5 minutes between additions. Place the pot back in the waterbath between saltings.

Prepare your cheese press between saltings.

Quickly transfer salted curds to a cheesecloth lined hoop.

Press at 20 pounds pressure for 15 minutes.

Remove the cheese from the hoop, flip, and redress in the cheesecloth.

Return the cheese to the press and apply 60 pounds of pressure overnight.

In the morning, remove the cheese, flip, and redress a final time. Return it to the press and apply  80 pounds of pressure until the cheese has been in the press for a total of 24 hours.

Transfer the cheese to a cheese mat and air dry for 2-3 days, flipping twice daily.

Was the cheese for the aging or apply a cloth bandage rind using clean cotton fabric and melted butter.

Age the cheese in a cheese fridge at 55F and 80% humidity for 4-6 weeks for mild cheddar and 3 months or more for sharp cheddar.

I have watched a few Vids on U.Y.T, I like to read, I can do it much faster. I love this Homemade Cheddar-Cheese-recipe-How-to-make-at-home.  I was only left to think about the verb "Pitch" after referring to testing via Pack and thumb test before Cheddaring. 
I brew Beer and am blesse,d to own a 7gallon Kettle and a 5gallon Kettle where I can 'Maria' the 5 into the 7 for my water batch, where ONE wants to maintain 102ºf while Cheddaring for 3-4flips.
I thought the weight was a challenge since I have a Press that has no gauge and uses a Main Screw to tighten. Heads Up if this is in your Wheelhouse. I headed over to a dealer of Presses. . .What a Rabbit Hole.
Anyhow, the Seller refers to PH, Humidity, Accuracy even a Full Moon. LOL The Point being is weight has been passed down via converting a Dutch press hence why most of us do not know using screw type(s), unless using Barbells. #50's LOL.
Okay no poking fun at the Author, I am laughing about trying to do it over here with my rig. Big Ol #50lbd Plate... So the Bottom Line was Screw it down FIRM and go another 1/4 turn, go in and give it a check in 15, Whey should be excreting and check the firmness of the Screw, snug if need be. Making Cheese is an ART as I make all I Eat and Drink. You will make more and get the feel, you won't ruin your cheese via Pressure or Pounds. I have only made it 3 times thus far and still have to check back on instructions. 

Unsanitary Conditions is your worst enemy, Practice Universal Safety as One does for grafting, animal husbandry, Commercial Kitchen. Yes Whey. I love Star San in my Spray Bottle,

This <strong>old fashioned pimento cheese recipe</strong> is a timeless Southern classic, packed with sharp cheddar, tangy pimentos, and a secret creamy twist. Perfect for sandwiches, dips, or snacking!

Old Fashioned Pimento Cheese Recipe

sharp cheddar cheese, shredded

mild cheddar cheese, shredded

mayonnaise (Duke's is ideal)

pimentos,

Worcestershire sauce

yellow mustard

apple cider vinegar

garlic powder

onion powder

Salt and pepper,

sauce

In a mixing bowl, combine the sharp cheddar, mild cheddar, and mayonnaise.

Add the chopped pimentos, Worcestershire sauce, yellow mustard, apple cider vinegar, garlic powder, and onion powder. Mix well until fully combined.

Season with salt and pepper to taste. For an extra kick, add a dash of hot sauce if desired.

Transfer the mixture to a container, cover, and refrigerate for at least 1 hour to let the flavors meld together.

Serve chilled with crackers, bread, or as a filling for sandwiches.

A creamy, oozy one-pot pasta for when you want a big bowl of comfort food with a little bit of goodness. It’s the perfect combo of sweet, savoury, salty and spicy.

Cheesy Corn One-Pot Pasta

Tinned Sweetcorn

Milk

Chicken Stock

Cornflour

Ground Turmeric

Spring Onion

Bacon Lardons

Rigatoni

Mature Cheddar Cheese

Mozzarella

Pickled Jalapeño

Add ¾ of the sweetcorn (with its liquid) to a blender along with milk, stock, cornflour and turmeric. Blitz until smooth. If it's too bitty, pass it through a fine sieve and discard the bits, then set aside. Trim and thinly slice the spring onion, separating the whites from greens.

Heat a drizzle of olive oil in a saucepan set over a medium-high heat. Stir fry the lardons until crispy, then use a slotted spoon to transfer to a plate and set aside until it's time to serve. Add the spring onion whites and ½ the spring onion greens into the pan and cook for 2-3 mins until softened. Set aside the remaining spring onion greens for garnish.

Add the pasta to the saucepan and pour over the blended corn milk. Mix to combine and season with salt and plenty of freshly cracked black pepper. Bring to the boil, then turn the heat down to medium and leave to simmer, stirring occasionally, until the pasta is cooked to al dente (normally around 10 mins but follow the packet instructions).

Once the pasta has cooked, stir through the cheeses, the remaining corn and the pickled jalapeño slices. Taste and season to taste with some pickle brine, salt and pepper, if needed.

Spoon into bowls and garnish with the lardons and remaining spring onion greens.

This is a great recipe! I'll have mine with extra jalapeños, please!

This was a hit! Had to use hot curry powder and red onion as we didn’t have turmeric or spring onion. Still worked and we will be making again!

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Top 10 cheese recipe recipes from across the web

The most viewed cheese recipe recipes by Recipe Cart users, saved from over 20,000 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...

Butter Cheese Recipe

Homemade Cheese Recipe (4 Ingredien...

How To Make Farmers Cheese Recipe

Cheddar Cheese Recipe

Old Fashioned Pimento Cheese Recipe

Cheesy Corn One-Pot Pasta

The most viewed cheese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine