Cheese: I would like to make something easy?!
I have made yogurt cheese and would like to make something else!. Can you please give me a name and I will look it up!.Www@FoodAQ@Com
Answers:
Hi Joanie, in answer to your question it is not hard, just requires alot of milk and/or milk and cream, for rennet based cheese like cheddars and others your looking at 5 to 1, and I mean you will need 5 qts of milk to make 1 pound of cheese, now ricotta style cheeses are soured with lemon juice or vinegar and produce a bit more with less milk!.
I too make a form of yougart cheese, what I do is mix the plain high fat yougart with a butterfat content of at least 8% or more (2-16 oz tubs), a half quart of buttermilk and 1 pint of heavy/whipping cream, what I do is mix the 3 with a dash of salt and 1 tablespoon of lemon juice, then I place some cheesecloth or several layers of paper towel in a strainer or colander, and pour this mix over it and place it over a bowl to drain the whey/liquid!.
Then put a plate or plastic wrap over top and let it drain overnight on the kitchen counter, I say this to cover it as the bugs and housepets might go in for a taste, let it drain for 12 hours and then chill it, you will have firmer yougart cheese like product, but creamier and you can cook with it or use it in other dishes like raviolis, in stuffed shells or in a cheesecake!.
While it is fun to make and know how to make it, in the US your cheese is half the price of ours here in Canada, I pay $6!.00 for a 500/600 gram (1lb + 1 oz US) pack of hard style cheddar cheese, none of our's is cheap, even cream cheese is $2!.99 a brick, butter is $3!.89 for 454 gram or 1 US pound!.Www@FoodAQ@Com
I too make a form of yougart cheese, what I do is mix the plain high fat yougart with a butterfat content of at least 8% or more (2-16 oz tubs), a half quart of buttermilk and 1 pint of heavy/whipping cream, what I do is mix the 3 with a dash of salt and 1 tablespoon of lemon juice, then I place some cheesecloth or several layers of paper towel in a strainer or colander, and pour this mix over it and place it over a bowl to drain the whey/liquid!.
Then put a plate or plastic wrap over top and let it drain overnight on the kitchen counter, I say this to cover it as the bugs and housepets might go in for a taste, let it drain for 12 hours and then chill it, you will have firmer yougart cheese like product, but creamier and you can cook with it or use it in other dishes like raviolis, in stuffed shells or in a cheesecake!.
While it is fun to make and know how to make it, in the US your cheese is half the price of ours here in Canada, I pay $6!.00 for a 500/600 gram (1lb + 1 oz US) pack of hard style cheddar cheese, none of our's is cheap, even cream cheese is $2!.99 a brick, butter is $3!.89 for 454 gram or 1 US pound!.Www@FoodAQ@Com
Cheese bread!? Have you tried this!?Www@FoodAQ@Com