Press the mixture so that it forms a base for the cake
Interestingly, there are more than thousand varieties of cheese from different countries around the world and each one is very different from the other in terms of taste, texture, smell, flavour and is used in different ways.Cheese can be categorised as soft fresh cheese (including cream and curd cheese), fermented cheese and processed cheese. In another bowl, whisk the egg whites with a pinch of salt until stiff. Plain cheese cakeIngredients160 gm digestive biscuits80 gm soft butter2 egg yolks6 whole eggs1 kg mascarpone cream cheese 5 tbsp cream375 gm sugar60 gm sifted flourMethodCrush the biscuits and mix it with the butter and set it up as a base in a eight inch spring form tin.
Pesto sauce (indian style peanuts instead of pine nuts)Ingredients50 gm peanuts10 ml sesame oil4 pods garlic2 green chillies1 bunch green fresh basil 1 tbsp parmesan cheese Salt to taste Water to make the pasteMethodHeat the oil and sauté the garlic and peanuts toggle bolts factory until slightly brown. Mozarella is one of the most sought after cheese for its great taste and texture, especially by those who dig melting cheese on their food.Fold it into the cheese sauce with a light hand. It can be used as a sauce for pasta. Now add mustard, pepper and salt. KalariCheddar cheese is made from graded cow or buffalo milk using microbial rennet. Test by shaking the tin, if the cake doesn’t move it is done.CheddarThe other types of cheese commonly available in India is parmesan, mascarpone, gouda, cheddar, mozzarella and cambrie.Let it cool and then grind the roasted peanuts, chillies, basil leaves, water, parmesan and salt together in a blender. This is prepared by the shepherds on the mountains of Jammu and Kashmir.
As everyone knows, paneer is used in many Indian curries, sweets and desserts, and can also be eaten raw. Cheese souffleIngredients20 gm butter1½ tbsp flour2/3 cups warm milk½ tsp yellow mustardSalt to tastePepper to taste2 egg yolks4 tbsp grated cheddar and mozzarella cheese3 egg whites1 tsp bread crumbsMethodHeat butter in a saucepan and add the flour. It can be added to omelettes, pizza, souffles, au gratins, fondues sandwiches and also paired with fruits. In a bowl mix the egg yolk and eggs.Once the sauce cools down, add the beaten egg yolks gradually. This has the unique umami of the parmesan, texture of a cottage cheese and elasticity of the mozzarella. It is typically used for pizza, and pastas. Slice when cool and serve. The most commonly used cheese in India, which practically every household makes, is cottage cheese or paneer.
Pour in the milk and bring the mixture to boil, making a smooth thick sauce. It is mostly used for making pesto, pastas, risotto etc. The secret of its manufacturing is secretly gaurded by the clan. Pour the souffle mixture in ramekins. Sprinkle the bread crumbs, cheese and butter on top and bake at 1900C, for about 20 minutes or until the souffle is well risen and golden in colour. You can store the pesto in fridge for four to five days. Remove it from the flame and add the cheese. Stir over low heat for some time to make a paste.Gouda cheese is a mildly ripened cheese of Dutch variety named after its place of origin in Netherlands. Serve immediately. Letting the milk curdle, then beating it with branches, pressing it on stones, drying it in the sun and sprinkling it with little salt, was an excellent way of converting surplus milk into a form that could be stored.
Press the mixture so that it forms a base for the cake. GoudaMascarpone is an Italian cream cheese coagulated by the addition of certain acidic substances such as citric acid, lemon juice, vinegar etc, and is used for cheese cakes and deserts like tiramisu. To this add beaten eggs, sugar and flour. It is renowned for its typically delicate mild fruity flavour and sweet taste.Parmesan is made from fresh pasteurised cow milk and is typified by a sharp, nutty, and salty flavour.Cheese is an ancient food and cheese making goes back to the earliest livestock farmers.MozarellaOne very unique variety of cheese is called Kalari. Pour this mixture over the biscuit crust and bake in a preheated oven at 1100C for one and a half hours. In another bowl use electric mixer to beat the cream cheese
