Will you make a cheese with me?.. It's Shavuot today !
I'm often asked about replacing the Israeli white cheese in my cheesecake recipes with any american cheese; The common cream cheese can't always replace the Israeli soft -white cheese.This white and soft cheese is a very popular cheese here, you can find it everywhere , that is a low fat cheese, only 5% or 9% fat (but you can find even 1/2% + 1% +3% fat cheese), we eat or use it for our cheesecakes, here in Israel.I hope you've notice, I love home-made food, less industrialized food is better for me, I even don't buy my bread [but the buttter, yes :-) ], so.. for today's holiday(the white holiday) - Shavuot, I decided to make my cheese at home, in that easy way,without milk or withour and cookig , that way my mom use to make for years, even yesterday.soon
I'm often asked about replacing the Israeli white cheese in my cheesecake recipes with any american cheese; The common cream cheese can't always replace the Israeli soft -white cheese.This white and soft cheese is a very popular cheese here, you can find it everywhere , that is a low fat cheese, only 5% or 9% fat (but you can find even 1/2% + 1% +3% fat cheese), we eat or use it for our cheesecakes, here in Israel.I hope you've notice, I love home-made food, less industrialized food is better for me, I even don't buy my bread [but the buttter, yes :-) ], so.. for today's holiday(the white holiday) - Shavuot, I decided to make my cheese at home, in that easy way,without milk or withour and cookig , that way my mom use to make for years, even yesterday.soon
6 comments:
Dear Chanit,
thank you so much for posting a comment on my blog, so I got to know yours! I'm so happy! I really really love it, I love your recipes from all over the world and your pictures! I'm also a flower lover.
As for this particular post, I'm really interested in making my own cheese. What is 'pasturized cultured milk' exactly? Is it yogurt? I'd really like to try this recipe.
At last: did you see my blog event 'fresh produce of the month' (it's one of the posts of May 19th)? I'd be really honored if you wanted to participate. This month's theme is lemons, and I saw you are also a lemon lover! (I found your lemon jam recipe, similar to mine!)
Take care
Marta
So you make cheese, too. I used to enjoy my Mom's weekly cheese. We had lots of milk so she made it often. One way we used it was she made home-made yeast rolls, punched little holes in the middle and put the cheese and raisins inside and baked. Talk about good.
I'm sure the cheese you get there is loved by many, just look at that turtle ready to take a bite!
Dear Marta,
You're very welcome !
I love your Blog so much, and I'm sure I going to try evey recipe you make or bake.the fist to try.. will be your wonderful Breads.
The 'pasturized cultured milk' is like buttermilk but thicker, it's full of water, so when you mix it with sour-cream and drain all the water out of it.. you got a cheese, not a profession recipe for cheese, but very tasty on fresh Bread. ;)
Thanks for letting me know about that blog event . :-)
Dear texas chef
Welcome and thanks for all the information about home-made cheeses, here and by mail ;)
Thanks roberto ! .. ;)
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