Caraway Cheese Ball 11 Food

GERMAN CARAWAY CHEESE AND FRESH HOMEMADE CHEESE: (APPETIZER)

Steps:

• TO MAKE THE CARAWAY CHEESE: Make sure the farmhouse cheese is DRAINED WELL in cheesecloth.
• (Do not add any cream to the cheese after draining.) Place the butter, baking soda, and salt in the top of a DOUBLE BOILER over SIMMERING water.
• When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour.
• The butter and cheese will be separated.
• Beat in the sour cream and caraway seeds until the mixture is blended well together.
• Pour into a large loaf pan or a crock.
• Cover, and refrigerate for at least 1 hour, until the cheese is firm.
• Turn out onto a serving dish, if you like, bring to room temperature, and serve.
• TO MAKE FRESH FARMHOUSE CHEESE: Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 degrees on an instant-read thermometer.
• Pour 1/4 cup of this mixture into a glass measuring cup and heat it in the microwave for 10 seconds on high, or until it is 115 degrees; alternatively, heat the 1/4 cup milk in a small saucepan until it reaches the same temperature.
• Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend.
• Pour this mixture back into the large saucepan and stir well.
• Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours.
• In the morning, return the pan to the heat and remove its cover.
• For a larger curd cheese, bring the mixture to 130 or 140 degrees over medium heat; for a smaller curd cheese, bring the mixture to about 115 degrees over low heat.
• Continue cooking, stirring occasionally, at the desired temperature for 1 to 1 1/2 hours, or until the curds have separated from the whey.
• Meanwhile, line two colanders with a double thickness of cheesecloth.
• Tie or clip the cheesecloths to the perimeters of the colanders to keep them from slipping inches Gently pure half of the mixture through 1 colander and half through the other.
• Let the whey drain off the cottage cheese for about 1 hour.
• Spoon the drained cheese into two 1-pint containers.
• Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor.
• The cheese will keep covered in the refrigerator for up to 1 week.
• Makes 8 cups.
• Home Cooking.

CARAWAY CHEESE BALL

Steps:

• Beat the cream cheese in a large bowl until fluffy and soft. Stir in the mustard, sherry, and 1 teaspoon of caraway seeds, mixing thoroughly. Beat in the Cheddar cheese and vegetable oil.
• Shape mixture into a ball and roll in the remaining 3 tablespoons of caraway seeds. Wrap coated ball in plastic and refrigerate until firm, at least 4 hours.

CARAWAY CHEESE BREAD

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick comes out clean, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.