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Cheese
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Mesophilic cheese starter Mesophilic Cheese Starter The taste of the final product will vary slightly from that of a true cheese culture. 1. Start with 2 c... Mozzarella cheese Mozzarella Cheese 1 1/2 teaspoons citric acid 6 tablespoons lukewarm water 5 quarts skim milk 1/4 rennet tablet 6 tablespoons coarse kosher salt 16 ... Mozzarella sticks Mozzarella Sticks 1 pound mozzarella sticks (string cheese) or brick mozzarella 2 eggs, beaten 1/4 cup water 1 1/2 cups Italian bread crumbs 1/2 tea... Neufchatel cheese 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 Renn... Paneer cheese Paneer Cheese This cheese is used as a topping for curries, vegetables, or baked potatoes, or as a spread for flat bread. 12 cups whole milk 2 teas...
Pimento cheese 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 pi... Pimento cheese spread Pimento Cheese Spread 1 small can evaporated milk 1/2 pound cheese, shredded 1 small jar pimentos, mashed 1/2 teaspoon salt 1 teaspoon granulated su... Pinon-cheddar tamales Pinon-Cheddar Tamales Filling 1 cup fresh or frozen corn kernels 5 garlic cloves, minced 3 to 4 fresh serrano chiles, minced 1 cup pine nuts, toas... Quesadillas Quesadillas 12 flour tortillas 3/4 pound Monterey jack cheese, shredded 1 tablespoon ground cumin 3 (4 ounce) cans chopped green chiles 3/4 cup pitt... Ricotta cheese 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 juic...
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