brewmonkey
07-10-2004, 18:59
No this is not a thread about sucking up! :D
What kind of cheese is in the fridge right now?
How about some cheese based recipes (nachos are verboten!)
I keep about 8 or 9 cheeses around, mostly hard Italian cheese as we cook a lot of Italian dishes. Something in the different cheeses that can really make a dish shine.
I will have to go through my recipe cards for some good dishes but I will start with something simple that all can do. It is yogurt cheese and works great as a spread on toast.
Basically all you need is your favorite yogurt (I use the 32oz container), I prefer vanilla but almost all will work, some cheesecloth, colander and a bowl big enough to hold the colander up a little.
I found cheese cloth in the local grocery down the baking aisle.
Take the cheese cloth and fold it over so it is doubled up, scoop the desired amount of yogurt onto it, pull up the sides and tie it off. You can cut the extra away. Place the ball in the colander and that inside the bowl. You will really only need an inch or so of clearance from the bottom of the colander to the bottom of the bowl. Cover it with a dish or some plastic wrap and set in the fridge for about 36-48 hours. The yogurts weight will drive out the remaining liquid and leave you with a thick spread that is wonderful.
Since you are removing the liquid you will be concentrating the flavors as well. So it will certainly be more alive then when it was plan yogurt.
I will also dig through my notes as I have a recipe for homemade mozzarella. It can be done with mostly stuff around the house or you can buy the rennet over the net. Nothing says cheese like fresh made salt free mozzarella!
What kind of cheese is in the fridge right now?
How about some cheese based recipes (nachos are verboten!)
I keep about 8 or 9 cheeses around, mostly hard Italian cheese as we cook a lot of Italian dishes. Something in the different cheeses that can really make a dish shine.
I will have to go through my recipe cards for some good dishes but I will start with something simple that all can do. It is yogurt cheese and works great as a spread on toast.
Basically all you need is your favorite yogurt (I use the 32oz container), I prefer vanilla but almost all will work, some cheesecloth, colander and a bowl big enough to hold the colander up a little.
I found cheese cloth in the local grocery down the baking aisle.
Take the cheese cloth and fold it over so it is doubled up, scoop the desired amount of yogurt onto it, pull up the sides and tie it off. You can cut the extra away. Place the ball in the colander and that inside the bowl. You will really only need an inch or so of clearance from the bottom of the colander to the bottom of the bowl. Cover it with a dish or some plastic wrap and set in the fridge for about 36-48 hours. The yogurts weight will drive out the remaining liquid and leave you with a thick spread that is wonderful.
Since you are removing the liquid you will be concentrating the flavors as well. So it will certainly be more alive then when it was plan yogurt.
I will also dig through my notes as I have a recipe for homemade mozzarella. It can be done with mostly stuff around the house or you can buy the rennet over the net. Nothing says cheese like fresh made salt free mozzarella!