Can Pizza Be Part Of A Healthy Diet?

healthy diet, weight loss tips , alfalfa sprouts

by Tracie Johanson

At any given time, approximately 65 million Americans are on a diet. As a nation we try every diet product that comes along, from diet pills to fat burner lotions to weight loss surgery. We attend Weight Watchers meetings for our weight loss support, and we seek out weight loss tips anywhere we can find them. We've tried the weight loss herbs, the Nicole Richie weight loss plan, and the fat flush diet. In other words, many Americans have tried every weight loss system on the market today.

Unfortunately, most people haven't yet written their own weight loss success story. Most people are seeking rapid weight loss through one method or another, yet almost two-thirds of our nation is still classified as overweight. About one-third of our population is clinically obese. Clearly, the average weight in the United States continues to rise just as fast as the number of crash diets advertised on television.

While it can certainly be argued that Americans don't exercise to lose weight nearly enough and rely too much on quick weight loss diets, it's also true that a healthy diet will can have a substantial impact on fat loss results.

Diet Dilemma:

Unfortunately, when most people consider weight loss nutrition they automatically think of low fat foods such as alfalfa sprouts, broccoli and nonfat cottage cheese. Just the thought of surviving on such meager fare leaves the dieter discouraged and disappointed. Unable to eat the foods they love, dieters give up all hope of achieving their spot on the ideal weight chart and

revert to their old pre-diet dining habits.

That's where most diets fail. Consumers, seeking honest weight loss help, are led to believe that in order to reach their ideal body weight they absolutely must give up all the foods they love and enjoy. Not realizing that this diet information is dangerous and self-defeating, the average dieter attempts to 'willpower' their way through day after tortuous day, denying themselves the very foods that they cherish the most. Such an approach almost never leads the consumer to a healthy weight because it's virtually impossible to deny yourself to this extreme. After the inevitable failure of this weight management technique, the dieter feels like a personal failure. Feelings of inadequacy set in, and it's easy to lose weight loss motivation altogether.

Thankfully, your weight loss story doesn't have to end here. An eminently better way to diet and lose fat is to make modifications to your menu that you can stick with for life. While it is possible to burn fat using the 'willpower through it' method, weight loss success is much more likely when small (almost unnoticeable) changes are made.

Americans Consume Piles Of Pizza:

Pizza is a perfect example of how you can make a minor modification to your diet, without giving up the foods you adore, and still attain some healthy weight loss. "Americans spent more than $22 billion last year on pizza, according to 'The Pizza Market' study conducted by Packaged Facts, a market research company. Helping to drive this trend is what many refer to as "consumers' growing love affair" with frozen pizza. About 7.7% of total dollars spent for pizza in 1995 was for frozen pizza, and growing sales are being spurred by the new rising crust varieties." (Source: Baking Business; 11-26-1996).

Most pizzas will do little to help your fast weight loss diet because they're typically loaded down with high-fat toppings like cheese and pepperoni. As an example, Pizza Hut claims that "If all the cows it takes to produce Pizza Hut cheese stood end to end, they would span the distance between the international space station and Earth at its point closest to the planet (333 kilometers or 207 miles)" (Source: Pizza Hut).

As a nation, our love affair with pizza has hindered our weight control efforts. Each man, woman and child in America eats an average of 46 slices (23 pounds) of pizza a year (Source: Packaged Facts, New York). A look at the Pizza Hut menu reveals that a single (100 gram) slice of Pizza Hut pan pizza (pepperoni) has 280 calories. That same slice at Domino's Pizza will cost you 310 calories. A single (153 gram) slice of Papa John's Pizza (The Meats) checks in at a whopping 430 calories, while a slice of pepperoni (111 grams) at Round Table Pizza boasts 310 calories. Finally, a (141 gram) deep-dish pepperoni slice from Little Caesars will set you back 350 calories.

Can Pizza Be Part Of A Healthy Diet?

With all those calories in pizza, and the pizza delivery truck just a phone call away, your diet and nutrition plan may be in jeopardy. But it doesn't have to be. The incredible pizza served up at your favorite pizza restaurant doesn't have to derail your weight loss plan. While the local pizza franchise won't ever be mistaken for the neighborhood quick weight loss center, and pizza probably won't ever qualify as a fat burning food, you don't have to give it up entirely in favor of the latest fad diet.

Many Americans are finding that their local pizza place is now offering healthier choices. With consumers concerned about so many carbs in pizza (due to the Atkins Diet and the South Beach Diet), and with high fat foods still a concern for many, pizza recipes are changing for the better.

Papa Murphy's deLITE Pizza May Fit Your Diet Plan:

Papa Murphy's Pizza is a fine example of a company that has listened to the customer and now offers a diet recipe on its pizza menu. Aware that many people are on a low-carb diet and weight loss program, Papa Murphy's has adjusted their pizza dough recipe accordingly. The result is their deLITE line of pizzas, where a slice of pepperoni will cost you only 160 calories. Mindful of the millions of Americans on a low carbohydrate diet, Papa Murphy's has cut back on the crust while preserving the flavor. Even the Papa Murphy's equivalent of the big sausage pizza, which they call the Meat DeLITE, has just 190 calories.

With their Cheese DeLITE pizza boasting only 140 calories per slice, and the Veggie DeLITE pizza coming in at just 150 calories per slice, we may assume that the pizza ovens at Papa Murphy's are working overtime!

So, Can Pizza Be Part Of A Healthy Diet?

While a steady diet of pizza will never be the next Weight Watcher diet, and the local pizza restaurant will never be a weight loss clinic, it is not unreasonable to claim that the Papa Murphy's deLITE line of pizzas can indeed be a valuable part of our diet and exercise program.

Traditional diets promising easy weight loss demand that the dieter forfeit their favorite foods. More often than not, such diet programs include giving up pizza. Such drastic actions are often a direct path to failure, leaving the dieter with a weight issue they cannot handle and a monumental feeling of failure.

A much better approach to any weight loss diet is making small but significant changes that the dieter can stick to for life. One such change is making a switch from regular high-fat, high-calorie pizza to the Papa Murphy's DeLITE line. Based upon a comparison to Papa John's (see above), substituting the Papa Murphy's DeLITE pizza will save you 290 calories per slice. Keeping in mind that the average American consumes 46 slices of pizza annually, the potential caloric savings is 13,340 calories per year. That's almost four pounds of fat that can be shed each and every year simply by switching to the DeLITE pizza!

Is the DeLITE pizza a guaranteed way to lose weight fast? Is the DeLITE pizza a diet food or even a low fat option? Of course not. But it will help most dieters stay on their plan, and thus gives them a higher probability of achieving their ideal weight. So while it's not a good idea to go into a pizza frenzy just yet, the DeLITE pizzas from Papa Murphy's may indeed be part of your healthy diet.

Readmore »»

California cheese production reaches milestone

CDFA, dairy industry,


California's cheese production passed the 2 billion-pound mark for the first time in 2005, reaching a record 2.14 billion pounds.

A preliminary report by the state's Department of Food and Agriculture also notes that the state's cheese production grew 7.1% last year, nearly three times the rate of cheese production growth nationally.

Cheese production in California has more than doubled over the past decade, from 1.04 billion pounds in 1996. California milk production also reached a record high in 2005, totaling 37.5 billion lbs, according to CDFA. "California's dairy industry is one of the largest agricultural forces in the state and a growing supplier of dairy products nationwide," said Stan G. Andre, CEO of the California Milk Advisory Board. "In 2004 alone, California's dairy business generated $47.4 billion in economic activity."

Readmore »»

Cheese Fondue #2

fondue, cottage cheese, cornstarch


Serves: 6 Servings

Ingredients:

1 c Cottage cheese; creamed
1/4 c Milk
2 tb Butter or margarine
1 1/2 tb Cornstarch
1 ds Garlic powder
1/4 ts Dry mustard
3/4 c Milk
4 oz Pasteurized process sharp
-Cheddar cheese; shredded
2 oz Pasteurized process Swiss
-cheese; shredded
1 Loaf (1-pound) French bread;
-cut into cubes

Instructions:

Mix cottage cheese with 1/4 cup milk in a blender until smooth.

Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard;
mix well. Add 3/4 cup milk. Cook over medium heat, stirring constantly
until thickened, about 2 to 3 minutes. Reduce heat. Stir in cottage cheese
mixture. Add remaining cheeses, stirring until cheeses are melted. Serve
with cubes of French bread for dipping into fondue mixture.

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish
if desired. Keep hot during serving by using an alcohol burner, canned
heat, or candle burner.

Calories per serving: About 210 for fondue mixture, without bread.

Readmore »»

Ricotta cheese

lasagna, ricotta cheese, manicotti


Ricotta is a fresh Italian cheese. It is traditionally made from fresh whey left over from the cheesemaking process. Ricotta is very mild, and it is used in many Italian dishes such as lasagna or stuffed manicotti.

You can use the whey left from all types of cheesemaking with the exception of the soft French-style goat cheese, soft molded or herbed goat cheese and Neufchatel. Those cheeses are made with drops of rennet which are not sufficient for ricotta.

The whey must be very fresh, so plan ahead to make ricotta on a day when you are already making other kinds of cheese. Yield is very low, and whole milk is added to boost the yield.

There are several ways to make ricotta. Here are some interesting ones to try. Ricotta can be used in many recipes, and it's great in cake mixes and other recipes. Besides adding extra protein, it makes cakes come out rich and moist. You can also beat it until smooth, add some herbs or dip mixes and have a terrific dip or spread. Because ricotta is such a mild cheese, it mixes nicely with other dishes. Be creative.

Old-fashioned ricotta

1 gallon or more of fresh whey
1 to 1-1/2 quarts milk

Heat whey to 195 [degrees] F in a large kettle, then slowly stir in the milk. Bring heat back to 195 [degrees] F, stirring often to prevent scorching. The ricotta is ready to drain when you see little white, fine-grained pieces forming in the pot. Line a colander with cheesecloth and pour the curds into the cloth. Hang to drain for one hour. When drained, remove the cheese from the cloth and add salt to taste. One-half teaspoon per two cups is about right. Store in refrigerator. Will keep for about a week. Use whole milk or cream for a richer ricotta.

Readmore »»

The Historic Roots of Pizza

mozzarella cheese, pepperoni, pizza oven

by Kadence Buchanan

Pizza is an oven-baked flat usually circular bread, covered with tomato sauce and cheese with optional toppings. All the basic ingredients of a healthy nutritional plan are used in this world-famous culinary product. From dining out to ordering in, pizza has evolved to one of the most loved food categories in the U.S. and around the globe.

The roots of modern pizza come from the ancient Greek colony of Naples in Magna Graecia, which is the part of southern Italy. As early as the 3rd century BC, Marcus Porcius Cato, the first historian of Rome, mentions that people in that area used to eat a flat round dough dressed with olive oil, herbs, cheese and honey. Even in the city of Pompeii, archaeologists have excavated shops that resemble modern pizzerias. Since the tomato was not yet known in Europe, the ingredients of the ancient pizza were somewhat different, but the concept remained the same. During the 16th century, when tomato was transferred from the Americas to Europe, the poor area around Naples begun adding this plant to their yeast-based flat bread covering it with mozzarella cheese. Soon, pizza gained tremendous popularity among the Italian people and in 1897 the first pizza was produced for the U.S. public by Antonio Totonno Pero who worked as an employee at Gennaro Lombardi's small grocery store in New York City's Little Italy.

Today, pizza has managed to become one of the main components of the growing U.S. restaurant chains. As early as 1954, Shakey's Pizza and Pizza Hut begun their pizza business and today, every U.S. city has a number of pizza restaurants to serve the ongoing needs of people for pizza. In fact, the American pizza business is dominated by companies that specialize in pizza delivery and well-known brands, like Domino's, Little Caesar's,

Papa John's Pizza among many others serve the needs of the U.S. customers on a daily basis.

The crust of pizza is traditionally plain, but companies have introduced variations with butter, garlic, or herbs and recently crust stuffed with cheese. Topped with tomato sauce and a number of ingredients, from pepperoni to mushrooms and bacon to spinach, today's pizzas are capable of feeding a large family or a group of friends watching a game on TV.

Of course, many households prefer the home-made pizza and again many variation s exist on the bread used for the crust and the ingredients with which is garnished. Among the most famous of all pizzas is the Chicago-style pizza, which is baked in a pan rather than directly on the bricks of the pizza oven.

Readmore »»

Crescia Bread or Italian Cheese Bread

yeast, bread pans,


by: Andrew Krause

If you don’t like locatelli cheese then don’t even bother making this bread, this bread has such a great aroma and flavor that you will eat an entire loaf by yourself, it is also perfect for gift giving and the best part is that you can freeze it weeks in advance and everyone will think that you just made it that day.
Remember all ingredients should be at room temperature.

12 eggs well beaten
9 cups unsifted flour
1 lb. grated locatelli cheese
2 ounces dry yeast
5 teaspoons ground black pepper
1 cup warm water
½ lb. butter melted slightly or real soft
1 teaspoon salt

Put yeast in a small bowl with 1 teaspoon sugar and the 1 cup warm water and mix well, let stand for 10 to 15 minutes.
Place your eggs in a mixing bowl and whip till well broken, add your yeast that you had already started, now add your melted butter, pepper, salt, flour, locatelli cheese, and if I missed any ingredient then put it in.
Mix on low speed until well blended then on second speed for 3 or 4 minutes, you should have a really nice dough, if it is too dry add some water, if it is too wet then add some more flour, separate dough in 1-1/4 pound pieces, shape it until it looks like a 6 inch hoagie bun and place it in well greased bread pans, let rise until double in size and bake in a 300 degree preheated oven for 45 minutes.

Readmore »»

Cheers to Laura Chenel for great American goat cheese

artichoke, Zest, chevre

by Jill Silverman Hough

LET'S HEAR IT for Laura Chenel, the doyenne of American goat cheese.

Without Chenel, you might never have enjoyed goat cheese crumbled on a mixed green salad or spread on a sandwich. You might never have had the option of a goat cheese pizza, goat cheese-stuffed chicken breasts, or a goat cheese omelette. Goat cheese might never have been available to quickly and easily dress up a souffle, a dip or a sauce.

It's hard to imagine, considering how ubiquitous goat cheese is today. But 25 years ago, there was no such thing as American goat cheese. What little we did have was imported, expensive and hard to find.

Then in 1979, Chenel went to France to apprentice with Jean- Claude Le Jaouen, the foremost authority on goat cheese production. Upon her return, Chenel combined what she learned with her own ideas. When she offered her cheese to Alice Waters at Chez Panisse, Waters placed a

standing order -- and the rest is history.

Many consider Laura Chenel's goat cheese a signature ingredient in the new American cuisine that was born soon thereafter.

Also known as chevre (French for "goat" and pronounced SHEHV-ruh or just SHEHV), goat cheese is usually a soft, fresh-style cheese akin to cream cheese. But just as there are many types of cow's milk cheeses, goat's milk cheeses can range from moist and

spreadable to dry and firm. All are chevre, but in vernacular, most use "chevre" to mean the spreadable type.

What all goat cheeses have in common is that unmistakable goatiness -- bright, tangy and a little barnyard-y. It's that unique earthiness, plus the seductively soft texture, that makes goat cheese such a delicious addition to so many dishes.

If you need more reason to go goat, consider this: goat's milk is more easily digestible than cow's milk and so usually a good choice for the lactose intolerant. Plus, it's lower in calories, fat and cholesterol.

Nowadays, America has many artisan goat cheese producers, especially Northern California, home to Redwood Hill Farm, Skyhill Napa Valley Farms, and Cypress Grove Chevre, to name a few. The number of goat milk products is growing -- recently I've enjoyed Skyhill's goat milk yogurt and Laloo's goat milk ice cream.

But they all owe a debt of gratitude to Laura Chenel, as does anyone who has ever swooned over the delicate delight that is goat cheese.

Pasta with Chevre, Baby

Artichokes and Lemon Zest

Preparation is time-consuming, but then the dish cooks up quickly.

16 baby artichokes

2 tablespoons olive oil

1 cup chicken or vegetable stock

Zest and juice of 2 lemons

Salt and freshly ground pepper to taste

12 ounces shaped pasta (for example, rotelli, fusilli or penne)

2 ounces chevre, crumbled

2 tablespoons chopped flat-leaf parsley

To trim the artichokes: Snap off the outer leaves until you reach leaves that are 2/3 pale yellow. Trim the top third of each artichoke (leaving only yellow parts) and trim the base. Cut each artichoke lengthwise into quarters (put cut artichokes into acidulated water as you work -- 1 quart water plus 1 tablespoon lemon juice or vinegar -- to keep them from browning).

In a large skillet over medium high, heat the olive oil. Drain the artichokes, add them to the skillet, and saute until they're beginning to brown, about 5 minutes. Add the stock, thyme, lemon juice and all but about 2 teaspoons of the lemon zest. Bring to a boil, reduce heat to low, cover and simmer until artichokes are tender, about 5 minutes. Add salt and pepper to taste.

Meanwhile, cook pasta according to package directions. Drain pasta and return to pot. Add artichoke mixture, goat cheese and parsley, stirring until the cheese melts. Taste and adjust seasoning. Serve immediately, garnished with remaining lemon zest.

Serves 3 to 4.

Per Serving: 694 Calories; 14g Fat; 32g Protein; 121g Carbohydrate; 30g Dietary Fiber; 15mg Cholesterol; 1074mg Sodium.

Readmore »»

Recipes: Fluffy Cheese and Other Omelettes I Have Known

omelette, shrimp, frying pan

By John T Jones, Ph.D.

I make the omelettes at our house. The other day it was my wife’s birthday so I made her a cheese omelette. I did one thing different. I was watching a television show featuring an old diner that has been making omelettes the same way for many years. To make the omelette fluffy the cook mixed it on a regular drug-store-type malt mixer. I decided to give it a try and mixed our omelettes on our kitchen high-speed mixer.

How fluffy the omelette turned out depended somewhat on how much milk you added. The main thing is to get a lot of air into the mixture before you place it in the frying pan.

You can put about anything into an omelette. My wife is a purist and wants only cheese. But you can add leaks, bacon,

ham, sausage, paprika, potatoes, shrimp or what have you. I have my preference. It is crabmeat.

I learned about crabmeat omelettes in York, Pennsylvania. We use to go down to the Roosevelt Tavern just to get a crabmeat omelette. Making a crabmeat omelette in Idaho is not like buying one at the Roosevelt Tavern in York, but it’s better than not having a crabmeat omelette.

Readmore »»

Secret Recipes - Frittlers (Italian Pasties)

mozzarella, tuna, pepper

by Tony Pescatore

This is one of my family all time favourite top secret recipes. You are in for a treat. We name the recipe Frittlers (Italian Pasties)

Ingredients

7g yeast, 1 cup lukewarm water - if need more add extra but don't make it soggy, 3 cups plain flour, pinch of salt, pepper, cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese, ham, tomatoes, tuna (chunk tuna) instead of ham

Put flour in bowl make a hole in the centre then add water and yeast mix together with pinch of salt. Work the dough don't make it real dry. Then put in plastic bag, close bag up. Then put in a warm spot such as under blankets somewhere warm for about 1hour to 1.5 hours for it to rise to double its size.

While it's rising get ham and cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese. Cut up ham add cheese then

mix together.

Roll out dough to pastie round sizes do one at a time, add ham, cheese and sprinkle of pepper no salt then roll up pastie. When rolled up with filling at the ends with a fork press it and go around the edges. Then prick it lightly with fork twice around the middle.

Continue doing that until finished. Once done put 2 at a time in a frying pan with canola oil so oil covers the whole lot make sure oil is hot. (just be careful because of heat) Cook to nice gold colour about 4-5 minutes then turn over and do other side. Take them out and put on paper towel to get rid of some of the oil. Can eat them basically straight away or you might wait to they cool down that is up to you.

There is no problems with freezing them they still taste fantastic. If you want to add tomatoes you can but have it within 24 hours but don't freeze any with tomatoes, what I do is if take them out the freezer when they thaw out I cut in half and add tomato and put in oven or griller. Can also have chunk tuna instead of ham with the cheese. Tuna and cheese is also okay to freeze. Also if you like you can add chopped up onion or anything that you enjoy.

This family secret recipe is one your family and friends will really appreciate, bon appetite!

Readmore »»

Cheddar cheese

Cheddar cheese, Farmhouse, Colby


Cheddar cheese is a pale yellow, sharp-tasting cheese originally made in the English village of Cheddar, in Somerset. Cheddar-style cheeses are produced in the United Kingdom, Ireland, Canada, the United States, South Africa, New Zealand, Australia (where it is often called ´´Tasty cheese´´) and Sweden. Much of this cheese is mass-produced and quality varies enormously. The strong flavor develops over time, with a taste diverse enough that food packaging will usually indicate a strength ("mild" to "strong/sharp/mature"), or the maturation period.

Cheddar has perhaps always been the most popular cheese in England. A pipe roll of King Henry II records the purchase of 10,420 pounds (avoirdupois pounds and troy pounds did not exist then, probably tower pounds or about 3650 kg) at a farthing per pound (£3 per tonne).

Cheddaring refers to an additional step in the production of cheddar-style cheese where, after heating, the curd is cut into cubes to drain the whey, then stacked and turned.

Cheddar cheese has become too widely produced to have a ´protected designated origin´. However, the European Union recognises ´West Country Farmhouse Cheddar´ as a protected designation of origin. To meet this standard the cheese must be made in the traditional manner

using local ingredients in four designated counties of south-west England.

Like many cheeses, the colour of cheddar is often modified by the use of food colourings. Annatto, extracted from the tropical achiote tree, is frequently used to give cheddar an orange colour. The origins of this practice are clouded, but the three leading theories appear to be to allow the cheese to have a consistent colour from batch to batch, to assist the purchaser in identifying the type of cheese when it is unlabelled, or to identify the cheese´s region of origin.

In the United States, cheddar cheese comes in several varieties, including mild, medium, sharp, New York Style, Colby/Longhorn, white, and Vermont. New York Style Cheddar cheese is a particularly sharp cheddar cheese, sometimes with a hint of smoke. It is usually slightly softer than milder cheddar cheese. Colby/Longhorn Cheddar cheese has a mild to medium flavor. The curds are still distinct, often marbled in color, varying from cream to yellow. Cheddar that has not been coloured is frequently labelled as "white cheddar" or "Vermont cheddar", regardless of whether it was produced in the state of Vermont.

Cheddar is one of several products used by the United States Department of Agriculture to track the dairy industry; reports are issued weekly detailing prices and production quantities. The state of Wisconsin produces the most cheddar in the United States; other centers of production include upstate New York, Vermont, and Tillamook, Oregon.

Cheddar is also a good source of vitamin B12 and therefore recommendable for vegetarians. A slice of vegetarian cheddar cheese (40g) contains about 0.5 µg of vitamin B12.

Readmore »»

California To Lead Wisconsin In Cheese Production

Cabernet, purple moon

by John Iander

(CBS 13) MODESTO, Calif. Another batch of award winning cheese starts here at Modesto’s Fiscalini Cheese Company.

Making fine cheese is part art, part patience. Recipes are secret, handling is time consuming, temperature and humidity must be tightly controlled.

This year California will make over two billion - with a "b" - pounds of cheese, and we could pass Wisconsin as cheese leader maybe next year.

Credit California’s ever increasing dairy production, way past what Wisconsin cows can deliver. And credit also some of the more than 250 different cheeses California now creates.

One of the keys to California’s success is specialty cheeses. There’s even a Cabernet soaked cheese called purple moon. San Joaquin gold cheddar is a huge award winner by cheese maker Mariano Gonzalez.

A few miles away in Turlock, central valley cheese is turning out even more specialty items for various ethnic customers.

Americans now eat thirty plus pounds of cheese per person every year. That's ten times more than a century ago.

Readmore »»

About cheese - Men Warned; too much cheese raises risk of testicular cancer - Brief Article

testicular cancer, nitrates, carcinogens


Men who eat too much cheese could be at a higher risk of contracting testicular cancer, Canadian researchers conclude in a new study.

University of Ottawa scientists systematically examined 17 food groups, 15 nutrients and 4 individual foods, and they studied 1,345 men--with and without testicular cancer--over several years. The link between cheese consumption and this type of cancer was found to be strong; there was a weaker link between testicular cancer and processed meats.

The reasons behind the associations are not known. Cheese contains large amounts of fat, calcium and protein. Processed meats are high in fat and contain nitrates, which are potential carcinogens.

The study, published in the October 2003 issue of the International Journal of Cancer, is viewed as the most comprehensive look yet at the link between diet and risk of testicular cancer.

Readmore »»

Cheese Making

Cheese Making

rennet, rennet tablets, cheesemaking

by Leon the Milkman

The value of cheese as a food has not been fully appreciated.

A point in favor of cheese as an economical food is that it does not require cooking before being served. It may, however, be grated and served in a variety of ways with cooked foods. Considering its high nourishing qualities cheese is a more economical food than meats of any kind. This is especially true in times of meat shortage when prices soar. Consequently, a wider use of cheese will not only relieve meat shortages, but will effect a considerable saving for the consumer. Larger quantities of this valuable food should be produced and used. It can be made on most farms at comparatively low cost.

APPARATUS FOR CHEESEMAKING

The apparatus and equipment needed for farm cheese making can be supplied largely from the average farm house utensils. Following is the list: Milk vessel - A metal wash tub, a wash boiler, or any large vessel in which the milk may be heated and which can be set on the stove, will do. Thermometer - A thermometer must be used so that the temperature may be regulated. Dipper - A dipper is necessary to stir the milk and curd. Knife - A long knife with which to cut the curd is desirable.

Mold -Lard presses or fruit presses may be used for cheese molds. A sheet of galvanized iron or heavy tin, 22 by 10 inches, can be cut and soldered or riveted into the shape of a cylinder 7 inches in diameter and 10 inches high, which can be used as a cheese mold. Cheese cloth -The cheese should be protected with a bandage. This bandage should be made of cheese cloth or flour sacking or unbleached linen beforehand so that it will be ready to use.

It must be made to fit the inside of the mold. Rennet tablets - Rennet tablets are used to coagulate the milk. They may be purchased from any dairy supply house

. Check the Yellow Pages. Cheese press - Fruit presses or lard presses will serve for cheese presses. A home made press can be made by thrusting one end of a long plank under a cleat or support so that the free end may serve as a weight to press down against the cheese which is placed under the plank near its stationary end.

METHOD OF MAKING CHEESE

For five pounds of cheese, about 50 pounds of milk will be required. Fresh, sweet, morning milk should be used. It should be put in a wash boiler or similar vessel, set on the stove and heated to 90 degrees Fahrenheit. A thermometer should be used so that the temperature may be read and regulated exactly. While the milk is warming up to 90 degrees, dissolve one No. 2 Hansen's rennet tablet in half a glass of cold water. When the milk is exactly 90 degrees, add the rennet solution.

Stir gently for two or three minutes. Regulate the heat to keep the milk at 90 degrees until the curd is cut. Record the exact minute of adding the rennet solution. By dipping into the milk with a teaspoon at intervals of every half minute, determine when the milk first begins to coagulate. Record the exact minute that coagulation first appears. Setting usually takes 30 -45 minutes. The curd should be cut into half-inch cubes. To make these cubes it will be necessary to cut the curd lengthwise and crosswise into strips, half an inch thick, and into half-inch layers from top to bottom.

A knife long enough to reach the bottom of the vessel may be used for making the lengthwise and crosswise cuts. Raise the temperature at the rate of about two degrees every four or five minutes until it reaches 114 degrees F. The curd should be stirred gently with a dipper during the heating. It should be held at 114 degrees for an hour. The curd should then be run into a strainer cloth to drain off the whey. After about ten minutes of draining, it should be put into a dish pan and broken into small pieces with the hands.

Four ounces of salt should then be thoroughly mixed through the curd. The salt should be put on in three applications, each two or three minutes apart. When the salt is dissolved the curd is ready to press. A mold such as that described under the list of apparatus must be used for pressing the cheese. The grooved board, previously prepared, should be covered with a cloth and the mold placed on it. Line the mold with the cheese bandage. It is now ready to receive the curd. Place a circular piece of cloth and then the board disk on top of the curd and apply pressure with a fruit or lard press, or with a home-made press.

The pressure should be applied gradually or the cheese will not mold into a solid cake. If a press is not at hand, one can be made by thrusting one end of a 12-foot plank under a support which should be about 16 to 20 inches above the ground. The support can be made by nailing to the wall a short piece of 2 by 4. The mold should then be placed about 2 feet from the wall and the plank placed in position across its top. The free end of the plank will cause a downward pressure on the cheese.

It will be necessary to place a block of wood about 4 inches square on top of the cheese and to regulate the height of the mold so that the plank will be level when pressing on the cheese. Increased pressure should be applied by attaching a weight to the extreme end of the plank. As the pressure should be gradually increased, about 10 pounds should be added to the weight each two or three minutes until at the end of 15 minutes 75 pounds of pressure has been applied.

Let the cheese remain in the press for three or four hours, then remove it, straighten out the cloth bandage and smooth down with hot water. Replace the cheese in the mold and press over night. Take the cheese out of the mold, apply paraffin or grease to the outside and place it in the cellar or suspend it in the well where it will ripen. It should be ripened at a temperature of about 60 degrees F. and should be rubbed with the hands every day or two to prevent the growth of mold.

Sometimes, because the salt has not properly penetrated the curd, the finished cheese may puff or bloat when a few days old. Salt rubbed on the surface with the finger tips will correct this tendency. Application should be repeated the following day. The cheese will be ready to eat in about four weeks.

Readmore »»

A Brief History Of Cheesecake To 1545

A Brief History Of Cheesecake To 1545

archaeologists, cheesecake, cheesecake recipes

By Andrew Krause

Ever since the beginning of time, man has been striving to make the perfect cheesecake. Today, there are literally thousands of cheesecake recipes. Everyone has their favorite. But when did this craze really begin? How did we get from the early days of cheesecake to the famous New York Cheesecake that we enjoy today?

Cheesecake was a very popular dish in Ancient Greece. But when the Roman's conquered Greece, the secret fell into the hands of the Romans and nothing's been the same since. Actually, the Roman version of cheesecake was much different from the Greek form of the delicious wonder. Roman cheesecake became known as placenta. It was sometimes baked on a pastry base and other times it was enclosed in a pastry case. The Roman cheesecake was actually often used as an offering to the Gods.

In the first century BC, a gentleman by the name of Marcus Porcius Cato, came up with a wonderful recipe for cheesecake

. He lived from 234 to 139 BC. He was a Roman politician. See, even politicians can have good taste in food. This recipe of his was the only work of his that was ever preserved, which is quite ironic since his main focus was in politics. This recipe that he came up with was often given as a temple offering.

It wasn't until 230 AD that the first "modern" recipe for cheesecake was recorded. This was a recipe that was recorded by Athenaeus, a Greek writer. By today's standards, this recipe, which reads as follows, would be considered laughable.

"Take cheese and pound it till smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour. Heat in one mass, cool, and serve."

That is the actual recipe as it was discovered by archaeologists. Quite crude in comparison to the elaborate cheesecake recipes that we have today.

It wasn't until 1000 AD that cheesecake was finally brought to Great Britain and Western Europe. This was done by Roman conquering armies. Shortly after this time cheesecake slowly spread throughout the area. The number of different recipes also started to increase and began to look a little more like the ones we're used to today.

In 1545 the first cookbook containing a cheesecake recipe was printed. The book actually focused more on other types of foods as it was a traditional type of cookbook. But inside was one recipe for cheesecake printed below.

To make a tarte of Chese - Take harde Chese and cutte it in slyces,and pare it, than laye it in fayre water, or in swete mylke, the space of three houres, then take it up and breake it in a morter tyll it be small, than drawe it up thorowe a strainer with the yolkes of syxe egges, and season it wyth suger and swete butter, and so bake it.

You will notice the English is quite bad. This was how the actual recipe was printed. Obviously the English language itself has come a long way in 500 years.

Since that time, cheesecake recipes have become quite elaborate and quite good. New York Cheesecake is probably one of the most popular.

Now that you know how cheesecake came to be, why not run out and get yourself a good slice. You deserve it, after all.

Readmore »»

All about Brie Cheese

All about Brie Cheese

nutmeg, cinnamon, brie cheese,

By Sara Gray

Brie appetizers are not only mouthwatering, but they are so versatile. It’s amazing what you can do with a Brie cheese. How did “real” Brie cheese come about in the first place? Well, according to cheese experts, producing Brie cheese started in the French province called, not surprisingly, Brie – a town 60 miles from Paris!

The oldest recorded evidence of its existence was found in the chronicles of Charlemagne. The Emperor at the time, tasted the cheese in the city of Brie around the year 774 BC. And here's another interesting tidbit about Brie cheese... Louis XVI’s last and dying wish was supposedly to have a final taste of Brie.

It is sometimes called Brie de Meaux and is considered one of the most popular of the 400+ cheeses from France. Brie de Meaux’s popularity can be attributed to a competition that took place around 1814. During a Vienna Congress, an argument broke out regarding which country made the best and finest cheese.

As a result, a Frenchman by the name of Talleyrand, suggested a competition between the different countries and their national cheeses, as he was convinced that France would win. And of course, they did! Brie de Meaux was the winner and became known as the “King of Cheeses” and as you can imagine, instantly became an overnight success that swept Europe and has retained that distinction ever since.

As a matter of fact, Brie Cheese from France won a gold medal from the Brie National Contest in both 2000 and 2001.

What makes it so darn good? Brie is made from unpasteurized cow’s milk and has an appealing combination of flavors including hazelnut, fruit and herbs

. And it takes approximately 6.6 gallons of milk to make one round of brie cheese!

The process of making it consists of heating the milk to no more than 37 degrees C – but only during the renneting stage. Therefore, the cheese is never cooked. After being put into a mold with a special, perforated shovel called “pelle à Brie”, it is salted with a dry salt. This salting process is used to balance the sweetness that occurs because of the high quality of milk used.

Maturation takes place in a cool cellar. The cheese develops a white mold around it and the creamy part turns to a light straw color. The whole process takes at least 4 weeks and sometimes more.

In France, there are only 5 or 6 real Brie de Meaux producers left. Apparently it’s an economically-challenged industry to get into. Brie has a very fragile curd that is easily broken and requires a special room built only for the use of making Brie and Triple Crème. It has to maintain just the right temperature or the maturation process will not work. This, in itself, makes Brie hard to make and evidently requires quite an investment. Therefore, farmers are not as inclined to invest their time and money on such a delicate, not always reliable process.

To serve Brie cheese properly, it’s best to allow it to come to room temperature. Some good suggestions of wine to serve with any kind of Brie appetizer is a red Côte-du-Rhône, a red Bordeaux or Burgundy and it always goes well with a good quality Champagne.

In the United States, we don’t sell “real Brie” because of the pasteurization laws that have been installed in this country. US FDA regulations say that you can only make cheese with our pasteurized milk. Our “Brie” is not true Brie, but it's as close as we can get to make it taste like Brie de Meaux from France. If you were to put true French Brie next to Brie made in the United States, the difference would be highly noticeable. You would get hooked on the French Brie and have to make yearly trips to France to feed your new craving!

In lieu of going to France, try this savory Brie appetizer. You’ll be glad you did!

Amaretto Brie Appetizer
There's nothing like serving this yummy Amaretto Brie appetizer. Especially when you watch everyone diving into it without leaving a trace behind. Your friends and guests will beg you for this recipe. It's simple to make and the creamy almond flavor is fantastic with a baguette or gourmet-type crackers.

What you'll need:
- 1/2 cup brown sugar (firmly packed)
- 1/2 cup butter
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 oz. of amaretto liqueur
- 1 round of Brie cheese
- 1/4 cup sliced almonds (chopped walnuts will work also)
- Toast points, sliced apples, baguette or crackers


First, preheat the oven to 350 degrees F. Then melt the butter and add the brown sugar in a heavy sauce pan. Stir until heated through and consistency is smooth and thick.

Remove the pan from the heat and add cinnamon, nutmeg and the Amaretto. Mix ingredients well.

Next, place the Brie round (remove Brie from packaging) in an oven-safe dish. Take the sauce you just created and pour over the Brie. Then, top the sauce with the sliced almonds.

All you need to do is bake it for 10 or 15 minutes until the cheese is soft. You could also microwave it if you are in a big hurry. But only put it in the microwave for 30 second intervals until it is soft and warm. If you microwave it for too long you will end up with Amaretto Brie appetizer soup, and that is not what we want here!

You can serve the melted Brie on a pretty plate surrounded by apple slices, sliced baguette and crackers. It will fast disappear!

If you are interested in other Brie appetizers and other easy to make appetizer recipes, please visit Easy Appetizer Recipes found at the URL below where you'll be pleasantly surprised with the variety of choices.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Readmore »»

About French Cheese

About French Cheese

crackers, zest, Roguefort


French cheese comes in a large variety - over 400 different cheeses! From the mild to the strong, the soft to the hard, this cheese has been enjoyed for ages and is a great compliment to any meal or snack.

French cheese is great to use on crackers, or with a slice of apple. You can crumble it up in a salad or slice it up to use in a sandwich. Eat it alone as a nutritious snack or combine it with your pasta or pizza for a little added zest. It's a great source of protein and calcium.

French cheese should be stored in a cool dry place and wrapped tightly

. It should be served at room temperature - remove from the fridge at least 1 hour before serving. It is easiest to cut the cheese when it is cold, for round cheeses cut into pie shaped wedges - for square, rectangular and cylinder shaped cheese cut into slices. Wedge shaped or triangular cheeses should be cut into thin wedges. Use a sharp knife, cheese wheel or even a cookie cutter or fancy knife to make unique shapes.

Among the most popular types of french cheese are:
# Brie
# Neufchatel
# Camembert
# Roguefort
# Munster

But there are hundreds of others, made in every region of france and in every flavor from cows milk, goats milk, and ewes milk. French cheeses are rich and creamy and for the best flavored cheese, you should buy it from an importer either local, or simply purchase it online!

Readmore »»

Adventures in Cheese Making - Walk this Whey

Adventures in Cheese Making - Walk this Whey

rennet, buttermilk, cheesecloth

by Paul Rinehart

I've had homemade cheeses before and loved how they tasted, but I never got around to making cheese myself. So one day recently, I mustered up the courage and began the process of learning how to make a simple cheese.

Making cheese is a lot simpler than one might think - at least when it comes to making a simple cheese. You can make it just by heating milk and adding vinegar, which is fairly similar to the way I improvise on a recipe requiring buttermilk. When I make imitation buttermilk, all I do is add lemon to the milk until it curdles, the only difference is that when it comes to making cheese, you harvest the curdled part. The solid substance is called the curd, the leftover liquid is called whey - the same curds and whey Miss Muffet enjoyed.

This seemed a little too easy and this type of cheese is fairly soft, with an almost cottage cheese-like consistency. I researched a little further to find a way to make a firmer cheese?

The answer came… Rennet! Rennet is traditionally made from the stomach of a calf, it is salted after the beast is slaughtered. You can buy rennet easily through various cheese-making supply websites. I was too impatient to wait to get the real stuff, but I found out that there were other forms of rennet that would give the same results. After looking for what seemed like an eternity, I found a recipe for vegetarian rennet.

I took about a pound of nettle leaves, a couple of ounces of hops, and some yarrow flowers, put then in a pot and covered it with just enough water to immerse the plants. I brought it to a simmer and then let it sit for a while to steep. I then drained it and added about a cup of salt.

Another thing that helps in cheese-making is conditioning the milk. Through my research I found that I had to add live cultures… but where to get them? The answer ended up being rather simple, buttermilk and yogurt. In the same pot as the milk, I poured a half-gallon of milk, one quart of buttermilk, and a whole container of yogurt. I put in half a pint of heavy cream for good measure.

I let this sit for a good two hours and guess what? It began to curdle. I wanted thicker curds though, so I poured a half-cup of my homemade rennet in and the curds got thicker in just a matter of minutes. To promote the growth of the bacteria in the yogurt, I let it sit a while, warming it slightly over the stove, careful to not even bring it to a simmer.

I could now see the curds and the whey. The whey was a pale yellowish hue and the curds looked a little bit like scrambled egg whites. I then lined a colander with cheesecloth and proceeded to filter the curds from the whey. I put the curds into a bowl and added salt to further help the removal of excess liquid. Next, I returned it to the colander lined with a fresh layer of cheesecloth. I was anxious to taste it, and wow, it actually tasted like cheese!

The next step is optional - putting your cheese in a mold and pressing it. To make my press, I rummaged around the kitchen to see what I could use. I took an old plastic sherbet container and put a bunch of holes in it. I then placed my cheese curd filled cheesecloth inside and placed it in a large bowl and but a plate on top of my curds. Now the problem was having enough weight to press it. I placed two big cans of tomatoes on top and, voilà, it worked. After pressing it, I put the cheese into the refrigerator and let it set. It tasted a lot like cheddar.

Next time I try to make cheese, I probably use this same recipe but will try to improve upon it. When I master this one, then I think I'll feel a little more like trying a different style of cheese. Happy cheese making!

Readmore »»

Quick Cottage Cheese

Quick cottage cheese

buttermilk,cottage cheese



1 gallon milk
1/2 cup cultured buttermilk
1/4 teaspoon liquid rennet
1/4 cup cool water

Warm the milk to 86 [degrees] F. Stir in the buttermilk, mix the rennet into the cool water and add to the warmed milk. Set until it coagulates, usually about an hour. Cut the curds in 1/2 inch cubes. Heat slowly by the double boiler method until the temperature reaches about 110 [degrees] F. Hold at this temperature for 30 minutes and stir often to prevent matting.

When the curds are firm, place into a cheesecloth-lined colander and let drain for 20 minutes. Lift the curds in the cheesecloth and dip into a pot of cold water. Drain until the curd stops dripping. Place curds in a bowl and add salt and cream if desired. Readmore »»

Steak Salad with Blue Cheese

Steak Salad with Blue Cheese

Asparagus,cucumber,soy sauce

by Philipp V. Denfeld

Prep Time: 15 minutes Cook Time: 10-15 minutes.

Steak Salad with Blue Cheese

2 ea. 8-10oz. steaks (NY. Sirloins, Rib eye, or Filet mignon) 1 bag of precut salad greens 2-4oz. croutons 1 ea. tomato (cut into chunks) ½ ea. cucumber (sliced) 1 bu. Asparagus (cut into 2" spears and roasted in a skillet for 5 minutes) 4-6 oz. blue cheese (crumbled) 2 oz. olive oil 2 oz. butter (cut into pads) 2 oz. red wine vinegar or balsamic 1 oz. light soy sauce 1 clove of garlic (minced) 1 bu. Scallions (thin sliced)

method Cook steaks either in a skillet or on a grill to your liking. Evenly disperse on a platter olive oil, butter, vinegar, soy sauce, garlic, and scallions after steaks are cooked place on platter and roll steaks around in mixture then let set for 2-3 minutes. Remove steaks and place on a cutting board, reserve juices on platter. In a bowl place salad mix, tomato's, cucumbers and asparagus, toss salad with juices from platter and plate salad. Slice steaks and place on top of salad, top with croutons and blue cheese and enjoy. This is a great any time meal. Its light refreshing and filling and will satisfy even the biggest of carnivores while still maintaining a good healthy mix of roughage. Eat well and smoke well, bon appetit. Readmore »»

Cheese and Rice Casserole

Cheese and Rice Casserole

Brown Rice, Cottage Cheese, Parmesan Cheese

Serves: 4 Sweet ones

Ingredients:

2 1/2 c Brown Rice, cooked
3 Green Onions (scallions),
Chopped
1 c Lowfat Cottage Cheese -or-
Hoop Cheese
1 ts Dried Dill
1/4 c Parmesan Cheese, grated
1/2 c Lowfat Milk

Instructions:

Combine all the ingredients in a mixing bowl. Pour into a lightly oiled
casserole. Bake in a 350-degree oven for 15 to 20 minutes.

Serves 4

One Serving = Calories: 235 Carbohydrates: 35 Protein: 14 Fat: 4 Sodium:
682 Potassium: 203 Cholesterol: 10

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1/2 Milk
Exchange Readmore »»

Cheese and Spinach Crustless Quiche

Cheese and Spinach Crustless Quiche

Swiss cheese, chopped, bacon



Serves: 10 Servings

Ingredients:

4 Eggs
1/3 c Half-and-Half
1 1/2 c Shredded Swiss cheese (6-oz)
1 pk (10-oz) frozen chopped
-spinach cooked and drained
4 sl Bacon; crisp-cooked and
-crumbled
1 ts Lemon juice
1/2 ts Salt

Instructions:

*** Beat eggs with half-and-half until light and fluffy.

*** Blend in cheese, spinach, bacon, lemon juice and salt. Pour into
lightly greased 9-inch quiche dish. CONVENTIONAL OVEN:

*** Heat oven to 350 degrees. Cook 40-45 minutes or until knife inserted
near center comes out clean.

*** Cut into 10 wedges and serve. MICROWAVE:

*** Cook at MEDIUM power 13-15 minutes, or until knife inserted near center
comes out clean. Let stand 10 minutes.

*** Cut into 10 wedges and serve. Readmore »»