Questions tagged [cheese]
Questions about the identification, use, storage, and sometimes production of cheese.
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Does wheat flour make home-made cheese taste like chedder?
When you mix wheat flour with milk, before curdling the milk, does the resulting cheese taste like cheddar cheese?
I made some home-made glue for a paper mache art project using wheat paste and I ...
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Nigari coagulant for non-cultured dairy cheese?
I have used Nigari to make tofu and it works great. Can it be used to make non-cultured dairy cheese as well (mozzarella, feta, paneer, etc.)? I looked online and didn't find examples.
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Aligot's texture is off - too solid, not runny/liquid enough
I made some aligot, which is, kinda, sorta, like a mashed potatoes fondue, minus the wine and plus... a lot of heavy cream.
boil 1.5# potatoes, rice them, add 1 cup heavy cream, work it in, lot, then ...
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Using Parmesan rind in tomato sauce: how to remove it all before serving?
I use Parmesan rind in my sauces and soups – it adds a wonderful depth. My problem, particularly with the chunky tomato sauce I like to make, is removing the rind before serving.
The rind doesn't ...
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What does egg do for baked grated cheese?
Here's a recipe for baked cheese bites. Is that what would call those? It mixes 200g grated cheese, 2 eggs, 2 tsp baking powder. I note that the surface has some smooth blisters in among the grate ...
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Cheese cookie doughs and proportions
Cheese cookie recipes I looked at use varying ingredients and ratios. Having never baked before, I'd like to know what those do to the result and what the gamut of workable variation in proportions is....
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How can I make a roux-based cheese sauce ahead of time?
I have promised to prepare several dishes ahead of time for Thanksgiving this year and most of them are well-documented on how to prepare ahead of time: bread rolls, mashed potatoes, etc. However, one ...
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How does processed (American style) cheese alter a traditional cheese sauce made with a roux?
I am about to make a cheese sauce for a tuna pasta bake from the remnants of cheese in my refrigerator. Apart from the regular cheddar, I also have some processed (American style) cheese.
I have ...
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Soft goat cheese as pizza topping without mess
I use soft unripened goat cheese as a pizza topping. I prefer it over crumbled goat cheese for these reasons:
Soft goat cheese browns easier, melts easier, and has stronger flavour/tang compared to ...
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Understanding cold-blended cheese dip being runny but setting overnight
I made a cheese dip by blending sour cream with soft goat cheese and some flavorings. The sour cream was mildly firm; blending did not warm up the mixture. It came out as a liquid. I set it up to ...
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Shredded cheese goes bad left out when...? [duplicate]
I had just bought three, 2 lb shredded bags of cheese. Power outage while we were gone for 3 days. Weather in area was very warm. Frig was never opened until our return, however it was not cold in ...
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Will lemon in a cheese dip work like melting salt?
I was looking at recipes for cheese dips and sauces. One of them mentioned that the specified lemon juice would make it 'markedly' more digestible. (The recipe is for Nacho dip (in German) and uses 1 ...
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How to make Kraft Mac and Cheese Like Ihop
Ihop recently stopped serving their Kraft Mac and Cheese in my area. I have made Kraft Mac and Cheese myself from the box following the instructions, but it never takes as good as the mac and cheese ...
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How to order cheeses by strength for a cheese tasting event?
I read on https://www.northlightfoods.com/blog/2015/12/15/host-your-own-cheese-tasting-party:
Organize your cheese tasting order from mildest cheese to strongest cheese.
That's a typical advice I ...
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Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?
During my journeys of homemade pizza making I've come across the classic problem of it coming out as a wet mess, due to excess moisture of the toppings. A prime culprit of this was my use of ...
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