HOMEMADE FRESH CHEESE
This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.
Provided by SUNFLOWER71
Categories Everyday Cooking
Time 1h45m
Yield 24
Number Of Ingredients 3
Steps:
- Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
- Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
- After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 7.4 g, Cholesterol 16.3 mg, Fat 5.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 65.1 mg, Sugar 7.4 g
BRAZILIAN CHEESE ROLLS (PAO DE QUEIJO)
These are very easy, very tasty Brazilian cheese rolls, much like you might find at a churrascaria.
Provided by Eileen Lee
Categories Bread Quick Bread Recipes
Time 45m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
- Place tapioca starch and salt in a large bowl.
- Bring vegetable oil, water, and milk to a boil over medium heat until a white foam appears. Pour milk mixture over tapioca starch and stir until well mixed; allow dough to rest for 15 minutes. Mix eggs and Parmesan cheese into dough. Shape dough into 1 1/2-inch balls and place on prepared baking sheet.
- Bake in preheated oven until rolls are browned, 15 to 20 minutes.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 17.2 g, Cholesterol 35.8 mg, Fat 12 g, Protein 5.8 g, SaturatedFat 3.6 g, Sodium 385.9 mg, Sugar 0.3 g
HOMEMADE BRAZILIAN CHEESE CRACKERS (SEQUILHOS DE QUEIJO)
These easy cheese crackers are made with Parmesan and Gruyere and taste great with soups, salads, or a glass of wine.
Provided by Leckerschmecker
Categories Crackers
Time 1h37m
Yield 45
Number Of Ingredients 6
Steps:
- Combine sifted flour and 3/4 cup plus 2 tablespoons cold butter in the bowl of a food processor; pulse briefly until dough starts to form. Add Parmesan cheese, Gruyere cheese, and salt and process for 1 more minute.
- Turn out dough onto a lightly floured work surface and shape into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Cut off small portions of dough with an ice cream scoop or your hands and flatten with your hands. Place unbaked crackers onto the preheated baking sheet, leaving space between them.
- Bake in the preheated oven, rotating the baking sheet halfway, until crackers are lightly browned, 12 to 15 minutes.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 2.8 g, Cholesterol 15.1 mg, Fat 5.3 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 77 mg
BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)
These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.
Provided by GLOJAO
Categories Bread Quick Bread Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
- Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
- Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 39.9 g, Cholesterol 70.9 mg, Fat 22.6 g, Protein 6.3 g, SaturatedFat 4.7 g, Sodium 555.1 mg, Sugar 0.9 g
BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)
Try baking a South American mainstay - these light and fluffy cheese puffs are best served warm from the oven
Provided by Jennifer Joyce
Categories Snack
Time 50m
Yield Makes 24 small puffs
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
- Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
- Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
- Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.
Nutrition Facts : Calories 111 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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