buttermilk, diluted rennet, cheesecloth
5 quarts whole milk
1/3 cup buttermilk
2 tablespoons diluted rennet (dilution
is 3 drops of liquid rennet into 1/3 cup
of cool water)
Warm the milk to 80 [degrees] F. Stir in the buttermilk, mix well and add the dilute rennet solution. Stir well, cover and allow to set at room temperature for eight to 12 hours. The cheese is ready when it is thick.
Line a large bowl with a cloth and hang to drain for six to eight hours. Draining can be speeded up if you take the bag of curds down and scrape them from the outside of the bag to the center. The cheese is drained when it has stopped dripping and has the consistency of cream cheese. This cheese will freeze for several months. Makes 1-1/2 to 2 pounds.
Note: Cheesecloth won't drain this type of cheese. You must use a muslin-type cheesecloth or case cloth, as I like to call it. Case cloth is simply an old pillow case with the seams opened up to make a large square of cloth. It can be washed out in hot, soapy bleach water and reused until the cloth wears out. Shoelaces will work for hanging the cheese to drain.
You can use this cheese as a substitute for cream cheese. We like to mix in herbs and spices and make cheeseballs. Because this cheese is so versatile and easy to make, I recommend it as one of the first cheeses for the beginner.
Readmore »»
Wednesday
What Is A Cheese Curd? Can I Eat It?
cheese curd, mozzarella, baby cheddar cheese
By Dorrie Ruplinger
If you have never seen or tasted a cheese curd you might not be anxious to put one in your mouth because “cheese curd” is kind of a strange name and doesn’t necessarily conjure up images of something tasty. But a cheese curd is very tasty. I think once you try one you’ll be eating a lot more of them!
I’m from Wisconsin and grew up eating cheese curds (and yes, lots of other cheese too). I thought everyone ate cheese curds and that you could buy them anywhere. When I grew up and started to travel outside of the state I learned in a hurry that a lot of things were different and that cheese curds were a specialty item only available in areas that produced cheese. That’s changed a little bit now. Cheese curds, along with a wide variety of other types of cheeses, are more readily available in all areas of the United States.
What are cheese curds? Most cheese curds (at least most of the ones made in Wisconsin) are a cheddar cheese product, but think baby cheddar cheese or newborn cheddar cheese. Cheddar cheese curds are what cheddar cheese is before it is pressed into a block and aged (cheddar cheese you see in your grocery store is aged at least 60 days and up to 10 years for the really sharp cheddar cheeses).
Cheese curds are a very fresh product and have the best flavor if they are eaten the same day they are made. But going to a cheese factory and purchasing cheese curds the same day they are made is not an option for many people.
Cheese curds are still very tasty a few days after they’re made, but after a week or so they start to lose their flavor very quickly. Although “fresh” cheese curds may be available at your local supermarket, it’s likely they are at least one to two weeks old by the time they reach the store’s dairy case. Don’t buy them from your supermarket or grocery store (unless you’re certain they really are fresh). Instead order directly from a cheese factory via the Internet or phone.
Look for a place that ships the cheese curds the same day they are made (do an Internet search for “cheese curds” – there will be lots of choices of businesses that send cheese curds out the same day they make them). You’ll be glad you went to the trouble of ordering the freshest cheese curds possible.
Cheese curds are available in several flavors. Although the traditional yellow cheese curds are the most popular and most widely available, I’ve also seen and tried white cheddar cheese curds in addition to the following flavors: garlic, dill, jalapeno (they have a “kick” to them), Cajun (also have a “kick” to them), pesto, chipotle (these are spicy too), and paprika. Cheese curds have a smooth texture. Plain cheese curds have a mild salty flavor. They come in their natural shape and form which is small random chunks.
Although most cheese curds are made from cheddar cheese; colby, mozzarella, and monterey jack cheese curds are also available.
One fun thing about cheese curds is that they “squeak.” A fresh cheese curd will make a squeaky noise while you’re eating it. That’s one of the reasons why kids love to eat cheese curds (and many adults too).
Besides eating them fresh, another yummy way to eat a cheese curd is to deep-fry it (which, like deep frying a mushroom, turns a cheese curd into a not so healthy but really great tasting food). You can purchase special batter mixes made especially for cheese curds, but general purpose batter mixes like Golden Dipt All Purpose Batter Mix (made by McCormick) works fine. But my personal favorite type of batter for deep fried cheese curds is beer batter (have I mentioned I’m from Wisconsin?).
If you haven’t yet had the opportunity to try cheese curds, I hope you try them soon. I think you’ll be glad you did. Happy eating! Readmore »»
By Dorrie Ruplinger
If you have never seen or tasted a cheese curd you might not be anxious to put one in your mouth because “cheese curd” is kind of a strange name and doesn’t necessarily conjure up images of something tasty. But a cheese curd is very tasty. I think once you try one you’ll be eating a lot more of them!
I’m from Wisconsin and grew up eating cheese curds (and yes, lots of other cheese too). I thought everyone ate cheese curds and that you could buy them anywhere. When I grew up and started to travel outside of the state I learned in a hurry that a lot of things were different and that cheese curds were a specialty item only available in areas that produced cheese. That’s changed a little bit now. Cheese curds, along with a wide variety of other types of cheeses, are more readily available in all areas of the United States.
What are cheese curds? Most cheese curds (at least most of the ones made in Wisconsin) are a cheddar cheese product, but think baby cheddar cheese or newborn cheddar cheese. Cheddar cheese curds are what cheddar cheese is before it is pressed into a block and aged (cheddar cheese you see in your grocery store is aged at least 60 days and up to 10 years for the really sharp cheddar cheeses).
Cheese curds are a very fresh product and have the best flavor if they are eaten the same day they are made. But going to a cheese factory and purchasing cheese curds the same day they are made is not an option for many people.
Cheese curds are still very tasty a few days after they’re made, but after a week or so they start to lose their flavor very quickly. Although “fresh” cheese curds may be available at your local supermarket, it’s likely they are at least one to two weeks old by the time they reach the store’s dairy case. Don’t buy them from your supermarket or grocery store (unless you’re certain they really are fresh). Instead order directly from a cheese factory via the Internet or phone.
Look for a place that ships the cheese curds the same day they are made (do an Internet search for “cheese curds” – there will be lots of choices of businesses that send cheese curds out the same day they make them). You’ll be glad you went to the trouble of ordering the freshest cheese curds possible.
Cheese curds are available in several flavors. Although the traditional yellow cheese curds are the most popular and most widely available, I’ve also seen and tried white cheddar cheese curds in addition to the following flavors: garlic, dill, jalapeno (they have a “kick” to them), Cajun (also have a “kick” to them), pesto, chipotle (these are spicy too), and paprika. Cheese curds have a smooth texture. Plain cheese curds have a mild salty flavor. They come in their natural shape and form which is small random chunks.
Although most cheese curds are made from cheddar cheese; colby, mozzarella, and monterey jack cheese curds are also available.
One fun thing about cheese curds is that they “squeak.” A fresh cheese curd will make a squeaky noise while you’re eating it. That’s one of the reasons why kids love to eat cheese curds (and many adults too).
Besides eating them fresh, another yummy way to eat a cheese curd is to deep-fry it (which, like deep frying a mushroom, turns a cheese curd into a not so healthy but really great tasting food). You can purchase special batter mixes made especially for cheese curds, but general purpose batter mixes like Golden Dipt All Purpose Batter Mix (made by McCormick) works fine. But my personal favorite type of batter for deep fried cheese curds is beer batter (have I mentioned I’m from Wisconsin?).
If you haven’t yet had the opportunity to try cheese curds, I hope you try them soon. I think you’ll be glad you did. Happy eating! Readmore »»
Wine And Cheese Baskets
red wine, cheese baskets, parmesan
by Richard Romando
A popular gift during the holiday season or at exclusive events is the wine and cheese basket. The combination is as old as time, and wins hearts and favors with ease. It indicates a sophisticated palate and a superior appreciation for the good things of life.
Selecting the right wine and cheese is as much a matter of personal preference as of the area from which they are produced. Usually, the amalgam from a particular location works best and saves you much time and trouble while giving. However, when it comes to experimenting with the two, there are myriad styles to adventure with.
Made with as much care and artistry as wine, cheese is a product of careful craft and ingenuity. Prepared from cow, sheep, goat or yak's milk, cheese can be fresh, poached, or hard; with a washed, flourished or natural rind, and melted or cured. Cheese can even be spiced up or enfolded in leaves for new aromas to sink in.
Farm cheeses or industrial cheeses come in various flavors and blends that easily match the complexity and varieties of wine produced in the world. It is the painstakingly produced cheese from exclusive farms that are most popular (and expensive).
Red wine usually teams up with most cheeses. Fresh cream cheeses are heady with most white wines and some delicate red wines. Red and white wine work well with goat's milk cheese. Camembert, Brie and other such ripening soft cheeses thrive with fine white wines or fruity reds. Soft and semi-hard cheeses blend well with champagne or sweet sherry. Washed rind cheese integrates best with that region's red wines or stronger whites, while lush semi-aged ones resonate with rosé or local wines.
Cheeses like Parmesan, Cheddar or other hard, aged cheeses brilliantly highlight red wines, sweet dessert wines and port. Blue cheeses favor vintage port, as well as strong reds and some whites.
Budgetary, seasonal and personal preferences can lead you to the right choice in cheese baskets. Standard wine and cheese baskets combine spaces for the two items, besides including wine glasses, light crockery, napkins, a cutting board and a cheese knife. Special designer baskets include the perfect wine and cheese combo, crackers and light snacks, exclusive linen and wine accessories.
Everybody is entitled to some fun and relaxation. Whether it's earthy, lively or velvety, savor the wine, nibble the cheese and pamper your taste buds. That's the idea of a wine and cheese basket - that, and to raise the pleasure element that much higher! Readmore »»
by Richard Romando
A popular gift during the holiday season or at exclusive events is the wine and cheese basket. The combination is as old as time, and wins hearts and favors with ease. It indicates a sophisticated palate and a superior appreciation for the good things of life.
Selecting the right wine and cheese is as much a matter of personal preference as of the area from which they are produced. Usually, the amalgam from a particular location works best and saves you much time and trouble while giving. However, when it comes to experimenting with the two, there are myriad styles to adventure with.
Made with as much care and artistry as wine, cheese is a product of careful craft and ingenuity. Prepared from cow, sheep, goat or yak's milk, cheese can be fresh, poached, or hard; with a washed, flourished or natural rind, and melted or cured. Cheese can even be spiced up or enfolded in leaves for new aromas to sink in.
Farm cheeses or industrial cheeses come in various flavors and blends that easily match the complexity and varieties of wine produced in the world. It is the painstakingly produced cheese from exclusive farms that are most popular (and expensive).
Red wine usually teams up with most cheeses. Fresh cream cheeses are heady with most white wines and some delicate red wines. Red and white wine work well with goat's milk cheese. Camembert, Brie and other such ripening soft cheeses thrive with fine white wines or fruity reds. Soft and semi-hard cheeses blend well with champagne or sweet sherry. Washed rind cheese integrates best with that region's red wines or stronger whites, while lush semi-aged ones resonate with rosé or local wines.
Cheeses like Parmesan, Cheddar or other hard, aged cheeses brilliantly highlight red wines, sweet dessert wines and port. Blue cheeses favor vintage port, as well as strong reds and some whites.
Budgetary, seasonal and personal preferences can lead you to the right choice in cheese baskets. Standard wine and cheese baskets combine spaces for the two items, besides including wine glasses, light crockery, napkins, a cutting board and a cheese knife. Special designer baskets include the perfect wine and cheese combo, crackers and light snacks, exclusive linen and wine accessories.
Everybody is entitled to some fun and relaxation. Whether it's earthy, lively or velvety, savor the wine, nibble the cheese and pamper your taste buds. That's the idea of a wine and cheese basket - that, and to raise the pleasure element that much higher! Readmore »»
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