How To make Feta & Ricotta Cheese Fondue
3 tb Butter or margarine
4 oz Feta cheese 1/2" cubes
1/8 ts Pepper, black
1 Lemon, juice of
1 tb Parsley, minced (optional)
1 c Ricotta cheese
This will taste very Greek to you. Be sure to drain the spinach well. Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions. Servings: 4
How To make Feta & Ricotta Cheese Fondue's Videos
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How to Make Feta Cheese in a Roaster Oven
This is a quick video showing how I make Feta cheese in a roaster oven. The instruction for the first Feta cheese I made came in a Ricki's Basic Cheese Making Kit my daughter gave me for Christmas. If you are new to cheese making, using a kit is a great way to learn the basics of cheese making.
When I was introduced to using a roaster oven to make squeaky cheese, I decided to try a batch of Feta using the roaster oven. Of course, if you don't have a roaster oven, you can use a double boiler, or a stainless steel pot in a sink of hot water.
The lipase is optional, but I find it gives the feta a great flavor boost when using cows milk. With fresh spinach and strawberries in the garden, this is a perfect time to try a batch of feta and make a delicious salad! Be sure and save the whey to make ricotta cheese.
Check out tractorsandtireswings.com for more tips on making feta.
Resources-
Rickis Basic Cheese Making Kit-
This is a great introduction to cheese making.
Buttermilk culture-
I mix up a quart and use this for my starter, saving two tablespoons from the original quart to start another quart. Keep the extra packets in the freezer.
Lipase
I like the flavor mild lipase adds to my feta. I use this type:
Liquid rennet
Liquid rennet is so easy to use. This is my favorite -
Calcuim chloride -
Calcuim chloride is used in the brine. I don't need to use calcium chloride with my Dexter milk to get a firm curd, but if your curd is week calcium chloride can help.
Music: bensound.com
How Italian Gorgonzola Cheese Is Made | Regional Eats | Food Insider
The Gorgonzola industry is worth over $800 million. Almost 5 million wheels are produced each year and production is confined to the Italian regions of Piedmont and Lombardy. There are only 29 dairies in the world certified to produce this cheese. We visited Caseificio Si Invernizzi in Trecate, Piedmont, Italy, where between 450 and 500 Gorgonzola wheels are made every day.
For more, visit:
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How Italian Gorgonzola Cheese Is Made | Regional Eats | Food Insider
How To Make The Best Baked Mac And Cheese
Nothing says comfort like homemade Mac and Cheese! Ours is ooey, gooey, and packed with delicious melty cheese. It's as gouda as it gets!
Get the recipe here:
00:00 Into
00:53 Noodles
01:25 Cheese
02:25 Sauce
04:22 Let's Get Baking!
5:07 Outro
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BRIE CHEESE WITH CHERRY TOMATOES AND GARLIC DELICIOUS