CHEESE MILK RECIPES

Steps:

• Making this easy and delicious cheese sauce only takes a few minutes. To begin, choose whatever cheese you like. You could have Cheddar served with nachos and homemade guacamole, or a blue cheese if you want to give your grilled meat a special taste. But today, we're going to make pasta, so the ideal cheeses to choose are Emmental, Guyère or Cheddar.
• Take your chosen cheese and grate it to make it easier to melt. Then melt the butter over a low heat in a pot. Once the butter has melted, add in 3 tablespoons of sifted flour and stir well to avoid lumps.
• Add salt and pepper to taste, and keep stirring over a low heat. Pour in the milk gradually, while stirring. Remember that if you use two cups of milk as suggested, your cheese sauce will be more runny, whereas if you use less milk, your sauce will be stronger and thicker. This texture is perfect for a cheddar cheese sauce, for example.
• Once the mixture is as thick as you want it to be, add in the grated cheese and stir until it has melted completely. Try it, and add salt and pepper if necessary. Turn off the heat when the cheese has fully melted. You see it's simple! With these simple steps you'll get a rich and easy cheese sauce for pasta with milk, ready to pour on your pasta dish. Why not give it a go?
• If you'd like more ideas for pasta sauce and other delicious dishes you can take a look at the following recipes:Porcini mushroom cream sauceHow to make cauliflower with béchamel sauceWalnut sauceHow to make vegetarian Parmesan cheese

Steps:

• Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
• Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
• After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.