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    Wiki: Heavy Sour Cream Making Recipe

    Historically Sour Cream has been made by letting cow’s milk cream sour naturally by leaving it at room temperature to enable the natural bacteria in it to multiply and thicken the cream and create the tangy flavor. This is not feasible with store bought pasteurized cream as the natural bacteria count in the cream is significantly lower. . . . → Read More: Wiki: Heavy Sour Cream Making Recipe

    Wiki: Light Sour Cream Making Recipe

    Historically Sour Cream has been made by letting cow’s milk cream sour naturally by leaving it at room temperature to enable the natural bacteria in it to multiply and thicken the cream and create the tangy flavor. This is not feasible with store bought pasteurized cream as the natural bacteria count in the cream is significantly lower. . . . → Read More: Wiki: Light Sour Cream Making Recipe

    Wiki: Whey Ricotta Cheese Making Recipe

    Ricotta is made from re-cooked whey and the word “ricotta” means “re-cooked” in Italian. It forms when proteins from the whey separate, rise and coagulate. There are three distinct varieties of Ricotta: Ricotta Salata Moliterna (ewe’s milk whey), Ricotta Piemontese (cow’s milk whey + 10% milk) and Ricotta Romana (a byproduct of Romano cheese production). . . . → Read More: Wiki: Whey Ricotta Cheese Making Recipe

    Wiki: Milk Ricotta Cheese Making Recipe

    Ricotta originated in Italy and is normally made from re-cooked whey, the word “ricotta” means “re-cooked” in Italian. Whey based Ricotta yields little cheese, thus this is normally only reasonable when you have a large amount of whey from making a large amount of cheese. . . . → Read More: Wiki: Milk Ricotta Cheese Making Recipe

    Wiki: Romano Cheese Making Recipe

    Romano is one of the world’s oldest cheeses. It has been made near Rome, Italy since the time of Christ. Like Parmesan, this cheese must age at least 5 months. A longer time is used to produce a hard grating cheese. This cheese can be used in many recipes that call for Parmesan if a more delicate taste is desired. For a more flavorful cheese use goat and cow’s milk in equal proportions. . . . → Read More: Wiki: Romano Cheese Making Recipe

    Wiki: Queso Fresco Cheese Making Recipe

    This Wiki Article is a generic recipe for making Queso Fresco. Queso Fresco is Spanish for “fresh cheese” and is very popular in Hispanic areas of Mexico and USA. Quesco . . . → Read More: Wiki: Queso Fresco Cheese Making Recipe

    Wiki: Queso de Mano Cheese Making Recipe

    Queso de Mano is a very popular Venezuelan cheese who’s translation from Spanish to English means “Handmade Cheese”. As per it’s name, this cheese is generally produced on a small scale. Queso De Mano cheese is a soft, elastic and creamy unripened cheese of the “pasta filata” type and is historically made from raw whole cow’s milk. . . . → Read More: Wiki: Queso de Mano Cheese Making Recipe

    Wiki: Queso Blanco Cheese Making Recipe

    This Wiki Article is a generic recipe for making Queso Blanco. Queso Blanco is Spanish for “white cheese” and is a direct acid, soft, fresh cheese. Direct acid means an acidic solution, . . . → Read More: Wiki: Queso Blanco Cheese Making Recipe

    Wiki: Provolone Cheese Making Recipe

    This Wiki Article is a generic recipe for making Provolone. Ingredients – Metric 3 litres Cow’s Milk. Optional: Calcium Chloride if using store bought pasteurized milk, amount as per manufacturers . . . → Read More: Wiki: Provolone Cheese Making Recipe

    Wiki: Parmesan Cheese Making Recipe

    Parmesan is named after an area in Italy called Parma and is one of the world’s most popular and widely-enjoyed cheeses. Made from skimmed milk, this cheese must age at least 5 and usually no less than 10 months. Often this cheese will be aged for up to two years. It is important to remember, when grating this cheese not to grate any more then you will use. This will keep the cheese flavor fresh. For a more flavorful cheese use goat and cow’s milk in equal proportions. . . . → Read More: Wiki: Parmesan Cheese Making Recipe

    Wiki: Paneer Cheese Making Recipe

    This Wiki Article is a generic recipe for making Paneer. Paneer, sometimes spelt Panir is a simple traditional South Asian India originated cooking cheese used in many vegetarian dishes. Paneer is . . . → Read More: Wiki: Paneer Cheese Making Recipe

    Wiki: Muenster Cheese Making Recipe

    Muenster cheese has a smooth texture, orange rind, and white pate. It is a washed rind cheese that can be made from cow or goat’s milk and as it melts well, is a good cooking cheese. . . . → Read More: Wiki: Muenster Cheese Making Recipe

    Wiki: Lactic Acid Mozzarella Cheese Making Recipe

    This is a generic recipe for making Mozzarella using a thermophilic starter culture. Italian in origin, famed for its use in North American style pizza. Categorized as a fresh cheese . . . → Read More: Wiki: Lactic Acid Mozzarella Cheese Making Recipe

    Wiki: Monterey Jack Cheese Making Recipe

    This is a generic recipe for making Monterey Jack. Ingredients – American 1 US gallon/3.8 liters whole Cow’s Milk. Optional: 1/2 cup/150 ml Heavy Cream. Mesophilic Starter Culture of your . . . → Read More: Wiki: Monterey Jack Cheese Making Recipe

    Wiki: Mascarpone Cheese Making Recipe

    This Wiki Article has two generic recipes for making Mascarpone, a very simple to make fresh (edible after making) cheese which is best used within 3 days of making or freezing for future use. . . . → Read More: Wiki: Mascarpone Cheese Making Recipe