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Cheese

  • Fluffy Sugar Free Ricotta Pancakes

    Ricotta Pancakes Plated

    Breakfast is said to be the most important meal of the day but unfortunately many people either skip this meal all together or eat a highly processed, high carb, high sugar food such as cereal which does not give them the good start to the day they need. Even so called healthy breakfast cereals do not have the protein and fat needed make one feel satiated and stop that mid-morning snacking on even worse foods. Sugar coated donuts anyone?

    My Ricotta pancakes made from my own homemade ricotta are a perfect way to start the day. They are sugar free but don’t worry, your body will break down the flour for energy which is much better than refined sugar. Use wholemeal flour for a healthier option. Continue reading

  • Free Tips: What To Do With Your Whey

     

    Whey is a by-product of cheese making that is often thought of as waste. After milk curdles, it separates into curds (solids) and whey (liquid). The curds are then used to make most cheeses. So, what can you do with all that whey left over from making cheese? Whey is full of protein that cannot be captured in the cheese making process and is a low fat food which has many uses in the kitchen. Continue reading

  • Quark & Buttermilk

    Makes 700 to 800 grams of Quark.

    Quark is similar to French fromage frais and the queso fresco made in the Iberian Peninsula and in some Latin American countries, but is distinct from Italian ricotta because ricotta (Italian "recooked") is made from scalded whey. Quark is somewhat similar to yogurt cheeses such as the South Asian chak(k)a, the Arabic labneh, and the Central Asian suzma or kashk, but while these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria.

    We hope you enjoy this unusual, but very practical, method of making 'Quark in a Bottle'. Continue reading

  • Chevre Recipe

    This is a soft fresh cheese, traditionally made with goat's milk.

    Continue reading
  • Queso Blanco

    This is a soft fresh cheese, also known as white cheese, that can be made without cheese culture or rennet.

    Ingredients:

    • Two litres of milk (Skim or whole) Note: Whole milk gives a larger yield.
    • 1/4 cup of white vinegar
    • 1tsp of cheese salt (or to taste)

    Equipment:

    Method: 

    1. Place your two litres of milk into a medium pot and heat milk by direct heat to 80ºC. Remove from heat. .
    2. Add the white vinegar and stir well. Cover and let stand for 15 minutes. There will be a clear separation of the curds and whey. If this separation has not occurred, add slightly more vinegar.
    3. Line a large colander with your tight weave cheese making cloth. Carefully ladle your curds and whey into the lined colander and allow to drain for a few minutes. Tie the corners of the cheese making cloth together and hang, using the string, to drain for six hours, or until it stops dripping.
    4. Remove the cheese from the cloth and place it into a bowl and mix in your salt.
    5. Store in the refrigerator in a air tight container for up to 2 weeks.

    This cheese is used in Mexican cooking and for making white cheese sauces. It works well in lasagne and is well complemented by tomato based foods. Enjoy!

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