FRIED SWISS CHEESE RECIPE - FOOD.COM
Make and share this Fried Swiss Cheese recipe from Food.com.
Total Time 6 minutes
Prep Time 5 minutes
Cook Time 1 minutes
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, beat the egg with 1-tablespoon of the bread crumbs.
- Dip the cheese cubes into the egg mixture and then roll in the bread crumbs to coat well.
- In a large skillet, melt just enough oil to make a 3-inch depth.
- Heat to 380-degrees.
- Fry the cheese cubes, a few at a time, for 1 minute or until crisp and golden.
- Lift out with a slotted spoon and drain on a paper towel.
- Keep warm until ready to serve.
- Serve with toothpicks.
- Makes: about 1 dozen.
- (*Can substitute cheddar, mozzarella, co-jack, pepper jack or one of your own favorites).
- Serve plain or with dipping sauces such as spaghetti, pizza, marinara, ranch or bbq.
Nutrition Facts : Calories 320, FatContent 18.2, SaturatedFatContent 10.8, CholesterolContent 105.3, SodiumContent 522.1, CarbohydrateContent 18.6, FiberContent 1.1, SugarContent 2.1, ProteinContent 20
SWISS CHEESE RECIPE - CULTURES FOR HEALTH
Provided by admin
Prep Time 2 hours
Cook Time 0 minutes
Number Of Ingredients 28
Steps:
- Heat the milk to 87°F. Add the thermophilic culture and stir well. Add propionibacteria and stir for at least 1 minute. Cover and allow to ferment for 15 minutes.
- Check temperature and make sure milk is no warmer than 90°F. Stir to homogenize the milk, and slowly fold in the diluted rennet. Using an up-and-down motion with your spoon will 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 the pot.
- 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.
- Keep the curds at 90°F and stir with the wooden spoon, working out the whey, for 35 minutes.
- Over the next 25 minutes, slowly heat the curds to 120°F, stirring frequently with your wooden spoon. As you stir, the curds will shrink. Keep the curds at 120°F for 30 minutes. The curds should be small, and if you bite one it should squeak in your teeth. A handful of curds, squeezed into a ball, should fall apart in your hands.
- Pour the curds-and-whey through a strainer, capturing the whey in a bowl to save for future projects (or you can discard it).
- Pour the curds into a press lined with cheesecloth. Work quickly; you do not want your curds to cool. Press at 10 pounds of pressure for 15 minutes.
- Using a fresh piece of cheesecloth, flip the cheese and press, again, at 15 pounds of pressure for 30 minutes.
- Repeat this process again, at 15 pounds of pressure for 2 hours, rinsing the 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 pounds 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 one week. Flip and wipe daily with a damp cheesecloth dipped in salt water.
- Age the cheese in the kitchen (or another warm room) for 2 to 3 weeks. Flip and wipe daily with a damp cheesecloth dipped in salt water. The cheese should swell and will have a characteristic Swiss cheese smell.
- Place the cheese in your aging refrigerator or cheese cave for 12 weeks or more. (Click here for practical methods for aging cheese.) Flip once or twice a week and remove mold with a cheesecloth dipped in salt water.
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