New answers tagged cheese
Manchego. Went to a nice restaurant in San Diego, and as an appetizer they served grilled cheese sandwiches with (what I think was) creamy vodka sauce for dipping. The sandwiches used Manchego cheese on Sourdough bread. And they used truffle butter, but I haven't been able to find that at the store. But in recreating it, the sourdough/manchego dipped in ...
Most mozzarella recipes call for a combination of citric acid and rennet to produce a stretchy curd, vinegar (or a different acid) alone may not be sufficient. Curds used to make mozzarella need to be able to melt. According to "On Food and Cooking" by Harold McGee, certain cheeses do not melt well and therefore can't be used for mozzarella: These ...
When cheese is made, milk solids, in the form of curds, are separated from the whey. The curds are then pressed to further release the whey. Hard cheeses are pressed with greater pressure for a longer time. So, the simple answer to your question is hard cheeses.
I'm giving you slightly contrarian advice axed on typical indian household recipe. A) if I understand right your main problem is that the paneer crumbles in your curry. B) unlike Indian restaurants in western countries, paneer which is tough and squeaks between teeth is not considered right! Paneer should be soft but firm and hold together. Follow my ...
In order to get firmer paneer, you need to first squeeze out the moisture, and then knead the dough together with a small amount of all purpose flour. Reference: http://showmethecurry.com/odds-ends/homemade-paneer-indian-cheese.html
Use more vinegar for a firmer cheese. 3/4 cup or more.
The one time I made mozzarella, I used this recipe. As I understand it, the key is (a) citric acid, and (b) kneading (that's what gives it the stringy texture). It turned out pretty well, but it didn't keep long at all.
I strongly disagree with the idea of storing it in an airtight container and using it quickly. I assume people suggest using it quickly because in an air-tight container you'll have condensed water in the box which will make your cheese go bad. I recommend to put it in a box and put the top on, but leave the top open a little bit (or use a box that lets ...
If you're "sprinkling" it on top of a dish, here is an alternative recipe my mother makes: Farmesan (aka Sprinkle Cheese) Ingredients 1c raw almonds 1c brewers Yeast 2t onion powder 2t garlic powder 1t salt Method Pulse almonds in blender or food processor until they're crumbly like a parmesan. Add the other ingredients and process until integrated. ...
If your blini are unrolling themselves, they may be too thick, and probably therefore need a higher proportion of liquid in the batter. They should be thin, akin to western European crepes, and easy to roll. The other possibility is you are trying to make very small blini, which would be more difficult to roll. Generally, the crepe for each blintz would ...
You can use crumbs; it's called "the parmesan of the poor" and can be some kind of substitution. :)
A common replacement for Parmesan among vegans is to use a combination of kelp powder, nutritional yeast, and ground sesame seeds and walnuts, and salt. It works in about anything that won't require the cheese to melt. The kelp and nutritional yeast provide umami, the seeds and nuts provide a nutty flavor and some fat, and the salt... well, adds the missing ...
Per Marcella Hazan, author of the wonderful "Essentials of Italian Cooking" - Wrap it tightly in wax paper, then in heavy-duty aluminum foil, being careful not to poke the foil. Store on the bottom shelf of your refrigerator. Works perfectly.
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