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Cheeses
A food made from proteins and animal fat (generally cow, goats, buffalo and/or sheep).
3,483 Questions
Is mozerrela cheese vegeterian?
In fact, most buffalo mozzarella that I've seen is NOT vegetarian. Rennet, derived from the stomachs of young buffaloes, is required for the curdling process. (The young buffaloes must be killed for their rennet to be extracted.)
You should check the ingredients and do some research on individual brands before buying, because not all cheeses are the same. Many mozzarella cheeses are made using vegetable, microbial, or other vegetarian-safe rennet or rennet substitute.
How long can you keep open cheddar cheese in the fridge?
You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.
How many cheeses are existing in the world?
There are ove 900 known types of cheeses in the world, 400 of them being french varieties. You do however, have to consider that cheeses are made by so many different independant makers and aged for different lengths of time. This results in different flavors each time, potentially creating thousands of differnt kinds of cheeses.
Does muenster cheese provolone cheese or Swiss have high moisture content?
Cheddar Cheese has a moisture of 39%.
The moisture content of cheddar cheese varies so much with its aging, coloring (annatto), storage history and many other factors, I doubt that any single answer can be had to this question. For example, "young" cheddar is often described as "creamy", aged cheddar as "crumbly". The difference can be difficult to describe, but is quite obvious once you handle the two different versions.
My guess would be that, if a recipe called for "mild", "medium" or "sharp", the originating chef (whose knowledge of the subject undoubtedly FAR outweighs mine!) has probably already estimated the approximate moisture content of an "average" cheddar in the specified "sharpness" classification, and compensated the remaining liquids in the recipe to accomodate it.
Beyond that, you might need to get a'hold of Alton Brown...
Where did ricotta cheese originate from?
ricotta chease is a fresh white moist cheese that is slightly grainy but smoother than cottage cheese and has a slightly sweet flavor. Most American ricotta is made with a combination of whey and whole or skim milk. Italian ricotta is made from whey drained off while make provolone or mozz cheeses.
When can you use romano cheese?
u can make ur own cheese using your very own sperm and then mix it into a pot and then u have something called nobcheese
Does cheese have preservatives?
yes it does, in order to keep bacteria from infecting it and making us sick when we eat it
Name four types of french cheese?
There are far more than three kinds of cheese produced in France. Just a few of the well-known French cheeses include Camembert, Neufchatel, Brie, Raclette, Emmental and Beaufort. See the webpage linked below for further information.
No. Penicillin was originally found on bread mold, not cheese mold. Not that moldy bread will have enough penicilllin to 'cure' anything.
How could you garnish a dish of macaroni cheese?
decoratre with grated cheese on top after its come out of the oven, will slowly melt a little, but dont over do it, sprigs of parsley on top.. and is always nice garnished with a nice salad.... very simple way of making it taste nice and look pretty.
Can nacho cheese sauce be frozen and later thawed and used?
You can literally freeze anything you want to and it will last you long after the date written on the package.
I do it all the time and am still alive ;-)
Where does Philadelphia cream cheese come from?
i am in the process of processing it right now also i am in the process of processing this answer while in the process of typing while my computer is in the process of using its processor to help me write this answer which i came up with my brain processing, while my brain was in the process of helping me think of an answer so there is your processed answer.
Is melted cheese better or worse than unmelted cheese?
Melting cheese can change the nature of the fats within it, and even though the same amounts of fats will be present in mixed melted cheeses, these fats are more difficult for the body to break down after melting; however melting cheese can have its benefits. Melting a fatty cheese like cheddar, will yield a thick oilcomprisedof saturated fats. Themozzarellacheeses often used on pizza will alsoyieldthese oils once melted. If these oils are allowed to re absorb back into the foods, the cheese is more unhealthy than it was to begin with, but if YOU sop up the oil with a paper towel, or another method,you'vereduced the fat content within the cheese, and therefore left a highprotein, calcium laden food, which in moderation is excellent for you!
Happy eating.
Provolone and Mozzarella using Goat's Milk
I N S T R U C T I O N S
For 4 gallons of milk
1.Strain 2 gallons of warm milk into a stainless steel stockpot, and add a thermophilic culture: either 1/4 teaspoon DVI or 5oz. of fresh culture.
2. Mix 1 teaspoon Type K or KL lipase enzyme powder into a half-cup of cool water, and add to the warm milk.
3. Let incubate at 86 degrees F. for about 45 minutes to an hour.
4. Then mix 4 teaspoons citric acid powder in half a cup of cool water, and add to 2 gallons of 35 degree F. milk.
5. Add the cold milk to the warm milk, and bring the temperature of the combined milks up to 86 degrees F.
6. Add 1-teaspoon liquid rennet (or half a rennet tablet) to 1/4-cup cool water, and add to the cultured and acidified milk.
7. Let stand for 15 min (or until you get a clean break), and then cut curd into cubes 3/8 to 1/2 inch in size.
8. Let stand for 5 minutes. Apply low heat to raise temperature to 118°F in 30 minutes, stirring to keep curd from lumping. I put the cheesepot in a sink of hot water to achieve this, or use a Weck canner….stovetops just heat up too quickly.
9. Stir 15 minutes longer, holding at 118°F.
10. Drain curd into colander, but save the whey for traditional ricotta. Drain curd for 15 minutes in colander, and then cut into 1 by 1" cubes. Put about a pound cubes in a large bowl or bucket, and cover with 145 ° F water. Let the curd soak in the hot water until the curd reaches a temperature of around 130°F. Watch carefully that the curd doesn't go over 135°F or it will seize up.
11. Using your hands, stretch the curd with upward motion until it is smooth and shiny. Shape into ball or pear or use mold. Work quickly, but if loses it's stretch, dip it again in hot water.
12. When stretched until it's smooth and glossy, place cheese in iced water until firm.
13. Place in 23% brine (2 1/2 lbs. canning salt to 1 gallon water) at 50 to 55°F for one to three days, depending on the size of your cheese balls.
14. After 2 1/2 days in brine, remove and tie in heavy twine. If desired at this point, smoke cheese for 3-4 hours (cool-not hot smoke; hickory, apple sassafras). Hang to cure at 45-50°F for about three weeks. Relative humidity should be 85 to 88%. Rub surface with vegetable oil to prevent mold and cracking.
15. Clean surface with dilute warm salt water; dry and then wax at 240°F. Hang to ripen at 45-55°F for 3 months (mild cheese) to 12 months (sharp cheese). To make a tender, fresh Mozzarella, don't cook the curd after cutting, and don't age or smoke it. It's also best to salt the curd to taste as you're stretching it when making Mozzarella.
What type of cheese goes good with bacon?
People often pair cheddar with bacon, but this is a matter of taste and different people will provide you with different answers.
It is an Italian dish made with eggplant and layered with cheese and tomato ketchup. Very delicious!
Ooooh, ketchup? No, you mean tomato sauce. Parmigiana means cooked in the style of the Parma region of Italy. In place of eggplant, you can use most meats. And it is very delicious.
What goes well with Mac and cheese?
Fish cakes, fried chicken, pork chops, hot dogs, ribs, and don't foget the vegetable!
How much grated cheese is equal to a pound of solid cheese?
Generally speaking, 4 oz. solid cheese = 4 oz. grated cheese, unless you nibble while you grate.
