Advertisements

Creamy Cheese (like Coeur a la Creme)

Source: Best of Bon Appetit 1979Makes 2 to 3 cupsThis is very much like a Coeur a la creme.4 cup half-and-half
1 cup whipping cream
2 tablespoons cultured buttermilk
Salt (optional)Step 1: (allow 24 to 48 hours)Heat creams until lukewarm (about 90 degrees F) then stir in buttermilk and pour into a bowl. Cover bowl with clear plastic and wrap snugly in a bath towel; place in warm area. In 24-48 hours it will have developed a consistency like soft yogurt. When it no longer flows as the bowl is tilted, you are ready for the next step.Step 2: (allow 12 to 18 hours)Rinse several lengths of cheesecloth to remove sizing. Line colander with cheesecloth and place in kitchen sink. Gently pour softly curdled creams into the colander and allow to drain about 15 minutes. Fold cheesecloth over cheese and place colander with cheese in a deep bowl. Cover completely with plastic wrap to make an airtight seal and place in the refrigerator to continue draining 12-18 hours.Step 3: (allow 36 to 48 hours)Spoon drained curd from cloth into bowl and stir in any seasonings you might want (try adding chopped basil) or leave plain and add the salt to taste. Shape into balls and put into a cheesecloth-lined unvarnished basket or back into the colander. Put in shallow pan to catch drippings. Wrap in plastic wrap and refrigerate for 36-48 hours, depending on how firm you want the cheese. Tightly covered and refrigerated, the cheese will last about 5 days.

Creole cream cheese
Creole Cream CheeseCreole cream cheese is not usually available outside of South Louisiana. It is a lengthy procedure, but it is worth the effort. Rennet tablets are available in the baking supply section in supermarkets.1/2 gallon skim milk1 rennet tablet1/2 cup buttermil (Upload by user)

Mascarpone cheese
Mascarpone1 quart heavy cream1/2 teaspoon Manischewitz sour saltPour cream into a heavy Dutch oven and set over low heat. Slowly heat the cream to 180 degrees F to 190 degrees F. (At 175 degrees F, start to keep a close watch.) Stir the cream a little. When the cream is ready, (Upload by user)

Mascarpone cheese substitute
Mascarpone Cheese Substitute16 ounces cream cheese1/3 cup sour cream1/4 cup whipping creamBlend three ingredients well, until it becomes somewhat light and fluffy. This will make the equivalent of about 2 1/2 cups of cheese.Substitute in equal amounts 1 cup substi (Upload by user)

Mesophilic cheese starter
Mesophilic Cheese StarterThe taste of the final product will vary slightly from that of a true cheese culture.1.    Start with 2 cups of FRESH store bought Cultured Buttermilk.2.    Let the 2 cups of buttermilk reach room temperature (70 degree (Upload by user)

Mozzarella cheese
Mozzarella Cheese1 1/2 teaspoons citric acid6 tablespoons lukewarm water5 quarts skim milk1/4 rennet tablet6 tablespoons coarse kosher salt16 cups water8 cups cold water4 ice cubesIn a glass or enamel bowl, dissolve citric acid in 4 tablespoons of the l (Upload by user)

Glutinous Rice with Mangoes
(Upload by user)

Gnocchi Al Gorgonzola (Sauce)
(Upload by user)

Gnocchi Di Semolina
(Upload by user)

Gnocchi w/ Porcini Sauce
(Upload by user)

Go-Lite: Cocoa Squares
(Upload by user)

Goat Cheese and Spinach Turnovers
(Upload by user)

Goat Cheese and Sundried Tomato Salad
(Upload by user)

Goat`s Cheese Salad with Sweet and Sour Onions
(Upload by user)

Godiva Tiramisu
(Upload by user)

Golden Cheese & Pepper Rolls
(Upload by user)

Golden Cream Potato Soup
(Upload by user)