Fried Provolone Cheese

Have you heard?

That fried provolone cheese can be used as a sub for bacon? Yea I thought right when my supervisor was telling me that too.... He's a vegetarian and his mom is also.  She used make her kids PLT. LOL you know like BLT but P instead of B for the vegetarians;  fried provolone cheese

He told me I should try it for my daughter. Of course kids they love to turn up their noses at different. Even at twenty something........

I tried and it wasn't bacon... but it was pretty good. I think I will eat that again.  It had the texture of lunch meat and tasted good.

One thing I learned was that it will shrink to half the size so use a whole piece.

I got my pan and got it hot.  Over middle high heat.  Put the piece of cheese down and watch it turns brown quick. I search it online and saw a site that said add herbs and Parmesan cheese.  Now they said that the Parmesan cheese helps absorb the liquid from the cheese. So I added some Parmesan cheese  then fliped over and browned on other side.
 Try it!!!

Cheesecake cupcakes

3/4 cup graham cracker crumbs
 1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed

Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom.

Puree raspberries and set aside

Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping. Spoon evenly into baking cups.

Freeze for at least 5 hours.

When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Paneer Cheese

I found this cheese recipe from Forging Fromage. I just might try this at home!!
200 Easy Homemade Cheese Recipes

1 Gallon whole milk
4 tsp freshly squeezed lemon juice, approx.

1. Sterilize all equipment. In a large stainless-steel pot over low heat, slowly bring milk to a boil, stirring gently to prevent scorching. Remove from heat.

2. Add lemon juice. Stir for 5 minutes or until milk begins to curdle and the solids rise to the top. If it does not curdle, add another 2 tbsp lemon juice and continue stirring.

3. Pour contents of pot into a cloth-lined colander. Let curds drain. Rinse curds with cold running water, then twist them in the cloth to remove as much of the water as possible.

4 Twist the cloth tightly around the cheese and place on a plate. Cover with another plate and place a 2-lb. (1 kg) weight on top. Place in the refrigerator overnight.

5. Unwrap cheese and place in a small bowl. Cover and store in the refrigerator for up to 5 days.

Living in the Kitchen with Puppies  added this helpful hints:
*I am much too absent-minded to watch over a pot of milk. I use my slow cooker on high, lidded, with a probe thermometer in it - alarm set for 190f. It takes longer but you don't have to think about it.
*I let mine sit 2 days, and then pressed it even further between two cutting boards for a few moments, with me sitting on top!

The way the girls love and eat cheese this would be a great idea for a rainy day, to have the girls help make their own food..... To bad they are older now I could see this as a great school aged project.

Make your own Ricotta

Recipe from iVillage!

1 quart whole milk		1/2 cup heavy cream
1/2 teaspoon coarse salt		2 tablespoons white vinegar

Place a double layer of rinsed cheesecloth in a sieve or strainer and set over a large bowl.

Combine the milk, cream and salt in a medium saucepan over medium-low heat and bring to 200 degrees F, stirring occasionally. (If you don’t have a thermometer, milk should have bubbles forming on the surface, but should not be at a simmer.)

Turn off the heat, add the vinegar to the pot and let it sit undisturbed for about 2 minutes.

Slowly and gently stir the mixture with a wooden spoon for about 1 minute, or until the curds separate from the whey. (To check, fill the spoon with some of it: If there are white curds sitting in cloudy liquid, it is ready.)

Strain the curds through the sieve and let drain over the bowl for about 15 to 20 minutes

The easy cheese sauce