Cheese Project (10)
These Cheese Balls are baked, not fried, and can be coated with a Dipping/Finishing Sauce (multiple recipe's are linked below). The Cheese Balls are a great game-day appetizer or to accentuate any full Holiday spread.
This is a simpler recipe for Cheese Fondue that is more of a roux based "Cheese Sauce" than an actual Cheese Fondue, but it is still a delicious Cheesy Dipping Sauce that is easier to make, takes less time to make, and there is no risk that your cheese will seize and ruin the mix.
This Fondue recipe contains no alcohol.
Cheese Fondue is a fun dish to serve for special occasions or when entertaining company. Cheese Fondue, however, can be temperamental: one wrong move and the cheese can "seize". Instead of delicious Fondue, you can end up with a pile of useless semi-melted cheese in a pot full of milky apple cider. Some folks may make the claim that Cheese will never Fondue properly without adding alcohol to the mix. This recipe proves otherwise. This recipe can serve as a starting point for a large number of Cheese Fondue variations, including sweet and savory herbs and spices.
Crème Fraîche is a traditional creamy French sauce, made by mixing cultured Buttermilk and Heavy Cream and then incubating the culture to thicken the cream. Crème Fraîche can be a tasty addition to fresh fruit, a thickener for sauces, or even added as a creamy thickener for soups. Because of the high percentage of milk fat, Crème Fraîche can survive high heat, even boiling, without breaking down. This recipe can be easily scaled to produce a larger yield by maintaining a buttermilk/cream ratio of 1:8. Note: Buttermilk that does not have an active culture will fail to incubate properly. The Borden brand "Country Store Bulgarian Cultured Whole Buttermilk" seems to be available most places across the US.
This Cheesy Sauce can be a versatile addition to any meal. Use it as a sauce on Chicken, on White Fish, Baked Potatoes, or over Steamed Vegetables. Adding a variety of different seasoning options to this basic Cheesy Sauce can produce very different flavor profiles.
Fresh Mozzarella Cheese is surprisingly easy to make, once you learn a few tricks. In less than an hour, you can go from a Gallon of Whole Milk to Mozzarella. And as an added bonus, Ricotta Cheese is also a natural byproduct of the Mozzarella making process.
Ricotta "Cheese" is not technically a cheese, but actually a cheese byproduct. Fresh Ricotta is surprisingly easy to make, once you learn a few tricks. In less than an hour, you can go from a Gallon of Whole Milk to fresh Ricotta.
Ricotta "Cheese" is not technically a cheese, but actually a cheese byproduct. Fresh Ricotta is surprisingly easy to make, once you learn a few tricks. In less than an hour, you can go from Whole Milk to fresh Ricotta. And using a Sous Vide, makes this process even easier. Use only Whole Milk in this recipe. Milk containing less fat will result in a lower ricotta yield.
Whether it is spelled "quark", "quarg", or "kvarg", the German word for "curd" is a common soft cheese in Slavik, German, and other Northern European countries.
Quark is a creamy, soft cheese, with an extremely mild flavor. It can be made from any milk, from whole to skim, although a whole milk will provide a slightly larger yield. Quark works well as a rich and creamy butter replacement, as a base for cheesecake, or for a variety of other savory uses. This recipe uses the "Yogurt" setting on an "Instant Pot" to incubate the culture into Quark Cheese. The yield for this recipe (using 2% Milkfat) is about 4 ounces (1/4 Cup) of Quark.
Ricotta, strictly speaking, is not cheese. Ricotta is technically a cheese by-product. Ricotta can be made by straining any remaining solids from the whey, while making cheese. Although Ricotta is commonly used as a filling for lasagna, it can also be used as an ingredient for bread. The Ricotta in this bread recipe produces a soft crumb.
