I want to make semi-hard, unripened brined cheese, kind of like Nabulsi or Halloumi. I already know how to make "fresh" cheese from cow milk, rennet and salt. But, in my attempts, the resulting curds is far from being hard or semi-hard, unless I strain the curds many hours, but in the process I loose the freshness and fresh milk taste, and the cheese develop other more complex flavours, wich is usually good for a cheese, but not for the kind of cheese I want to make :) I think I read somewhere that the curds in this kinds of semi-hard, unripened cheeses, just like mozzarella, needed
Fresh mozzarella is usually sold floating in whey, and feta cheese is often sold soaking in brine. Once I've opened the container and used part of the cheese, how should I store it in the fridge to make it keep the best for the greatest time? Specifically: Should I store the cheeses in liquid, or dry in a covered container? For mozzarella, should I put it away in its original whey, or put it in a clean container with fresh water? For feta, should I store it in the brine it came in, or change the brine before putting it away?
Possible Duplicate: What is the sign of mozzarella being old? It's vacuum sealed, and the cheese looks fresh. Is a month a big deal?
dough (Stop and Shop makes a wonderful dough, incidentally), half-skim mozzarella, Barilla marinara sauce, fresh basil, and sauteed mushrooms and garlic. The pizza was delicious! The crust was thicker
I like to make this recipe with thin spaghetti, Eggplant, fresh tomatoes, and mozzarella. 1 pound of eggplant is sauteed in 1/4 inch deep vegetable oil. When the meal is done it's too oily for my taste. How can I make the eggplant less greasy/oily tasting?
I love string cheese. I have had some success making homemade mozzarella but I am not particularly skilled yet at kneading the curd. My mozzarella balls sometimes end up with an uneven texture. How can I knead the curd to end up with sticks where the cheese grain is all parallel along the length of the stick? ** First image hit on Google **
My girlfriend and I make a large batch of yogurt every week, and have done so for more than a year now - we just eat a ton of the stuff. THis leaves a lot of leftover whey which we used to just throw out. This past week I took my first swing at making mozzarella, and noticed that the recipe suggested not throwing out the whey, but rather using it to make ricotta by boiling it. I ended up throwing out the whey from the mozzarella anyways because it was a tiny batch, and we had to make yogurt anyway. So, we made the yogurt, and my girlfriend saved they whey for me. I've been simmering
I enjoy home cheesemaking, and often make fresh cheeses at home, including ricotta, paneer, queso fresco, and microwave mozzarella. I've stayed away from hard, aged cheeses to date because they appear to all require aging in a special cheese fridge. That is, every hard cheese recipe I've seen requires at least some aging at 55F / 13C. A regular fridge is too cold, and room temperature in our apartment ( 65F / 17C ) is too warm. But I live in a San Francisco apartment, so building a cheese-aging fridge is out of the question. There's no room. Does anyone know of cheese types
I bought fresh ground peanut butter, and it's great and all, and I really like it for peanut sauces, but I really just want a peanut butter and jelly sandwich and this stuff just isn't right for that. What additives should I mix in to get a more classic PB&J peanut butter from fresh ground, raw peanut butter? I am sure I will need to adjust on the fly, but what kind of oil should I add? Sugar? Salt? What equipment should I use to mix?