RECIPE WITH CHEESE CURDS RECIPES

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RECIPE: TRADITIONAL PARMESAN CHEESE - CULTURES FOR HEALTH



Recipe: Traditional Parmesan Cheese - Cultures for Health image

Provided by admin

Prep Time 2 hours

Cook Time 0 minutes

Number Of Ingredients 28

2 gallons
fresh milk from cows, goats, or both
1/4 tsp.
lipase powder, dissolved in 1/4 cup cool water and allowed to set for 20 minutes (optional)
1 packet
direct-set thermophilic culture (use 1/8 tsp. if using bulk packet)
Rennet (choose one):
2 Lbs.
sea salt (non-iodized) or cheese salt
1 gallon
water
Olive oil

Steps:

  • Heat the milk to 87°F. Add the thermophilic culture and lipase, and stir well. Cover and allow to ferment for 45 minutes.
  • Check temperature and make sure milk is no warmer than 90°F. Stir to homogenize the milk, and slowly incorporate the diluted rennet using an up-and-down motion with your spoon to ensure that the rennet works its way through all the milk, so you can get the highest possible yield.
  • Allow the cheese to set for 30 to 45 minutes at 90°F, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of your pot. If you use lipase, this may take a little longer.
  • Using a long knife, cut the curds into 1/4-inch cubes.
  • Stir the curd with a whisk, slicing it into small pieces. The pieces should all be roughly the same size.
  • Over the next 25 minutes, slowly heat the curds to 100°F, stirring frequently with your wooden spoon. As you stir, the curds will shrink.
  • Slowly heat the curds to 125°F, stirring to prevent matting. The curds should be small, and if you bite one it should squeak in your teeth. When they have reached 125°F, turn off the heat and allow the curds to rest for 5 minutes.
  • Pour the curds into a press lined with cheesecloth, and press at 5 pounds of pressure for 15 minutes.
  • Using a fresh piece of cheesecloth, flip the cheese and press, again, at 10 pounds of pressure for 30 minutes.
  • Repeat this process again, at 15 pounds of pressure for 2 hours, rinsing your cheesecloth in clean, cool water each time and hanging to dry.
  • Finally, press at 20 pounds of pressure for 12 hours, or overnight.
  • Mix 2 Lbs.of sea salt with 1 gallon of cold water to make a brine. Place the cheese in the brine and let it soak for 24 hours.
  • Take the cheese out of the brine and age at 55° to 60°F for at least 8 months. (Click here for practical methods for aging cheese.) Coat the cheese daily with olive or coconut oil, and if mold appears wipe it off with a clean cloth dipped in salt water or vinegar.

SPAGHETTI PIE II RECIPE | ALLRECIPES



Spaghetti Pie II Recipe | Allrecipes image

An easy baked pasta dish. Great for potluck dinners. Freezes well.

Provided by Jennifer Meakings

Categories     Italian Recipes

Yield 6 servings

Number Of Ingredients 14

1 (6 ounce) package spaghetti
2 tablespoons butter
⅓ cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
½ cup chopped onion
¼ cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
½ cup shredded mozzarella cheese

Steps:

  • Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
  • Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Nutrition Facts : Calories 487.7 calories, CarbohydrateContent 32.4 g, CholesterolContent 144.1 mg, FatContent 26.1 g, FiberContent 3 g, ProteinContent 29.5 g, SaturatedFatContent 12.1 g, SodiumContent 750 mg, SugarContent 7.6 g

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