Dairy products recipes for birthday


Keso Fresco
1.4k - - -
Queso Fresco. The name of the cheese is literally translated as "fresh cheese". This is a fresh semi-hard cheese originally from Perinasal Peninsula. Moreover, it is one of the most popular cheeses of Latin America. Recipe Pavel Chechulin.
Cheese "dry Jack"
345 - - -
Cheese "dry Jack" in the coating of cocoa, coffee and pepper. Dry Jack cheese is more dry version of the American Monterey Jack cheese. Appeared randomly at the beginning of the XX century, when the wholesaler could not sell too much party fresh Jack and he lay there until the 1st world war, when he interrupted the supplies of cheese from Europe. Buyers have discovered that aged Jack appeared a pleasant nutty flavor.
Suluguni cheese
269 - - -
Preparation of cheese Suluguni cheese Imereti
Cheese Swiss type
262 - - -
Recipe of cheese of the Swiss type for home cheesemaking.
Condensed "Quick and tasty"
207 - 10м -
Gusenichka be prepared very quickly and turns out very very tasty. Condensed milk this recipe was prepared by my mother who passed away on July 27 of this year
Homemade cheese "Philadelphia"
156 - 20м 10
It turns out very soft and very delicate cream cheese - like Philadelphia, but better. The recipe is not quick, it will take a couple of days, but it's worth it!!!
Caciotta
156 - - -
Caciotta (Caciotta) one of the most popular Italian cheeses. It is made in almost all farms of Central Italy. This semi-soft fresh cheese. In katsottu add greens, olives and even truffles. It smoked, coated with pepper, paprika, grape pulp. This recipe has no additives.
Dubrovensky cheese
132 - 45м -
Creamy white cheese with a unique taste that conveys all the subtle notes of birch juice, so familiar to us from childhood.
Cheese, loaded beer
127 - - -
Cheese is a good snack to beer, so say in the pubs. But American cheesemakers have come up with to combine cheese and beer.
Homemade cheese
117 - 10м 5
Got the recipe from my grandmother, I strictly do not assess did only once.
Cheese on cheese from yogurt
110 - 55м 4
Long conquered the whole world, this delicious, glorious cheese! How many types of cheese know! We love it all! Helps us all! And with a snack on the table, while julienne and spaghetti! The miracle of these sandwiches! The soup is always tasty, someone in the likes casseroles! To vegetables and meat with the bird, he certainly will come in handy! Dear friends, remember the recipe, so humble and complexities just. Two liters of yogurt and some butter, added the egg and be ready!
Homemade natural yogurt
108 - 420м 6
I'm a big fan of all natural, real and fresh. Recently I was given a yogurt maker, which I had long dreamed of. The essence of the yogurt maker is that bottles of product for a long time in a warm environment, so if you don't already have this wonderful device, you need the environment to create warm blankets or any other personal tricks =) Dishes it came out very tasty, and the options of cooking a huge amount, I want to give you the 6 kinds of cooking yogurt.
Millet cottage cheese for Breakfast
104 - 60м 2
You love grilled cheese for Breakfast? Then this recipe is especially for You. I want to offer the option of home processed cheese cottage cheese and millet flakes of TM "Mistral". This cheese is best done in the evening that night he carefully stood, and in the morning with a Cup of tea, you can enjoy its delicate taste. In addition, the contents in the cheese, millet flakes, makes it satisfying and useful. Begin your day with delicious and healthy food)
Homemade cheese
103 - 25м 8
Cheese is very quick! It turns out insanely delicious. If you put more salt - it will be very similar to the salty cheese, a little less - the taste is sweet and pleasant. Overall very tasty anyway and is so simple that really can't go wrong.
Homemade cheese "feta"
93 - 30м -
This homemade cheese is lower in calories, easy, but the taste is not inferior to the original feta cheese. Feta cheese would be a great addition to your salad or just as a separate dish!
Cottage cheese cottage cheese
87 - 40м 6
We all love cheese, but cooked with his own hands and even at a minimum of cost and time - like twice!
Homemade mozzarella idea and snacks
18 - 60м 4
Today it is very difficult to find any cheese of good quality even from cow's milk, and given that classic cheese "mozzarella" is prepared from milk of black Buffalo, so it is generally questioned the fact that he "real". Moreover, because of the dishonesty of the producers compare the home version with the purchase probably makes sense. Importantly, mozzarella, cooked according to the recipe, taste and appearance is fully consistent with the descriptions in the different sources. The finished product has a lustrous and smooth surface, layered, but without air bubbles, slightly elastic inner structure and when you cut the cheese follows a little white liquid. Mozzarella turns out tender and very creamy, but bland to the taste. The milk must be fresh and greasy. Since mozzarella is a young cheese, the milk must be used fresh. The Italians are sure that from the moment of milking, it should take no more than 12 hours. Fermentation of milk is carried out with rennet. But if you, like me, for some reason I do not trust online shopping, you can safely use a pharmaceutical preparation "atsidin-pepsin". The process of making Mozzarella at home is actually very simple. But it is necessary to observe the temperature regime and on the website many cheese-makers (professional and not) have already shared their experience. But in a pot without a thermometer "by eye" cook is very risky. And that's just in this recipe we will talk about how to cook mozzarella in his absence, and this will help multivarka. Cook like this for several years and, although now even that thermometer is, I'll stick with "old-fashioned". Tried to describe a very clear and accessible, and you will succeed. But if you have any questions then be sure to ask, I'll try to help you. Cook braver and let you will succeed! And in addition to and starter. Help yourself!