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Neufchatel Cheese
1/2 gallon fresh whole milk
2 ounces Mesophilic Starter Culture
1/4 tab Rennet
Mix milk with mesophilic starter.
Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.
Cover and set aside to ripen for about 15 to 20 hours at room temp (70 degrees F/21 degrees C). The milk should be a firm curd within 24 hours, however the full 15 to 20 hours is needed to develop the correct flavor.
After 15 to 20 hours, gently ladle the curds into a colander lined with a FINE cheese cloth.
Allow the curds to drain for awhile then tie the four corners of the cloth together. Hang it to drain 8 to 12 hours.
After the curds have drained, place the curds into a small bowl. Mix by hand until pasty.
Add salt, herbs, etc. to taste.
Place the cheese into a sealable container into a refrigerator. The cheese will firm up a little once under refrigeration.
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Pimento Cheese
1 pound sharp Cheddar cheese
1 (4 ounce) jar pimentos
1 small can evaporated milk
1 cup Hellmann's mayonnaise
Grate cheese and pimentos in food processor. Combine with remaining ingredients. If you like it a little thinner, add a bit more mayonnaise. Leave in mixing bowl, cover, and refrigerate for several hours or overnight to thicken.
Yields: about 1 quart
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Ricotta Cheese
4 (13 ounce) cans evaporated milk
2 cups lemon juice
Heat milk to the boiling point. It will have a plastic look. Add the lemon juice and stir, bringing back slowly to a boil. Remove from heat; let stand at least 1/2 hour. The cheese will rise to the top and can be lifted off with a slotted spoon. Drain and chill.
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Thermophilic Cheese Starter
The taste of the final product will vary slightly from that of a true cheese culture.
1. Start with 2 cups of FRESH milk. Heat it to 185 degrees F/85 degrees C) on the range top or in a microwave. Be careful not heat too high or the cream will separate.
2. Let the 2 cups of milk cool to at least (125 degrees F/52 degrees C) room temperature.
3. Add one heaping tablespoon of FRESH yogurt (either homemade or store bought ?live and active culture? type like Dannon plain).
4. Mix the yogurt into the milk thoroughly with a fork or a whisk.
5. Keep the mixture at (110 degrees F/44 degrees C) for 8-10 hours until a firm yogurt has set. This can be done by using a double boiler on a low setting or by placing the inoculated milk into a small CLEAN mason jar placed in a warm water bath. The bath can be kept warm by placing it on an electric range top at the lowest possible setting (so that "ON" light is just on). Monitor the temperature closely the first few times you do this and you will become a better judge of the temperature settings of your range top. This way with future cultures you can set the process up and not worry about it for 8-10 hours.
6. Pour this culture into a full size CLEAN ice cube tray and put into your FREEZER. As with all steps of cheesemaking, cleanliness is of utmost importance.
7. Once frozen, remove the cubes and put into a CLEAN sealed container or plastic freezer bags. It is a good idea to label the container to distinguish it from your mesophilic culture.
8. The resulting ice cubes are each 1 ounce of thermophilic starter..
9. Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.
To make more starter, simply thaw one cube and use it as the fresh yogurt used in step 3.
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Yogurt Cheese
This looks like cream cheese. Use on baked potatoes, as a spread on toast or sandwiches or mix fresh herbs and black pepper into the cheese and serve with bread or crackers; sweeten it with honey and serve with fruit for dessert.
Line a deep mixing bowl with a double layer of cheesecloth. Spoon 4 cups plain, low fat yogurt onto the cheesecloth. Gather the ends of the cheesecloth and knot them around the handle of a wooden spoon. Rest the spoon across the top of the bowl so the bundle of yogurt is suspended about 2 inches above the bottom of the bowl; if the bowl isn't deep enough, use a pot or large jar instead. Cover the bowl with plastic wrap and refrigerate for 12 hours. The whey will drain out of the yogurt, leaving thick, creamy yogurt cheese, which has a fresh, tangy taste.
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Cooked Caraway Cheese
In Germany, this is known as Koch Kaese. This makes a delicious cheese spread with dark rye bread and beer.
4 cups dry cottage cheese
2 teaspoons caraway seeds
1/2 teaspoon salt
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon cayenne pepper
2 tablespoons butter
1 cup whole milk
1 egg yolk, beaten
Mix cheese with the seasonings; cover with plastic wrap and a lid, and put in a warm (70 degrees F) place. Let it ferment for 3 to 4 days, stirring once each day.
Warm the butter in the milk, stir in the cheese, and cook gently about 10 minutes. Put into a blender or food processor and blend until smooth. Add the egg yolk and blend again so that it will be slightly glossy. Scoop mixture into a bowl and cover with plastic. Refrigerate until needed. This will keep up to 2 weeks.
Makes about 4 cups.
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Cottage Cheese
1 1/2 gallons sour milk
1/2 cup cream
1 teaspoon salt
Heat milk slowly until it is too hot to hold your finger in it (approximately 115 degrees F).
Drain thoroughly in a cloth bag or strainer. Let stand in bag overnight to drain thoroughly. When dry, crumble cheese curds fine and add the salt.
When serving, add the sweet cream and mix thoroughly.
Makes about 3 1/2 cups.
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Creamy Cheese Enchiladas
6 flour tortillas
3 cups shredded Monterey jack cheese
6 tablespoons chopped scallions
Fill each tortilla with 1/2 cup cheese and 1 tablespoon scallion. Roll each and place in an 8-inch square dish. Melt 1/4 cup butter. Add 1/4 cup flour. Stir in 2 cups chicken broth until thick. Remove from heat and add 1 cup sour cream, 1 (4 ounce) can green chiles, seeded and chopped. Pour over the tortillas. Bake at 350 degrees F for 20 minutes.
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Deep Fried Masa Turnovers with Cheese
Dough
1 pound fresh masa or 1 3/4 cups Masa Harina?
mixed with 1 cup plus 2 tablespoons hot water
2 tablespoons lard or vegetable shortening
1/4 cup flour*
Generous 1/2 teaspoon salt
1 scant teaspoon baking powder
If using Masa Harina?, mix it with the hot water, cover and let stand 20 to 30 minutes. Mix the fresh masa with the lard or shortening, flour, salt and baking powder. If necessary, correct the consistency of the dough. Divide into 12 balls and cover with plastic wrap.
* Use 1/3 cup flour if using Masa Harina?.
Filling
2 1/2 cups grated Monterey Jack or mild Cheddar cheese
12 leaves epazote
Divide the filling into 12 portions. Press each portion into a flat oval, about 2 x 2 1/2 inches. Using a tortilla press, flatten a ball of the dough between sheets of plastic to make a 5-inch thick tortilla. Remove the top piece of the plastic. Lay one portion of filling across half the uncovered tortilla, leaving a 1/2-inch border around the edge. Top with a leaf of epazote. Slip your hand under the plastic beneath the uncovered side of the tortilla, then carefully fold the tortilla over the filling. Press the edges together to seal.
Peel the plastic off the top of the turnover, then flip the turnover onto one hand, uncovered side down, and peel the plastic off the bottom. Lay on plastic wrap on the counter. Continue making the remaining masa balls into turnovers and lay each one apart from the next to ensure easy retrieval. Cover with plastic.
Heat oil to 375 degrees F, then fry the turnovers 2 at a time, until browned, about 2 minutes per side. Drain on paper towels and keep warm in a slow oven until all are ready. Serve immediately.
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Baked Cheese Sandwiches
12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed.
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