Dairy Ingredients

Blue Cheese

Blue cheese is characterized by the blue, blue-grey or blue-green-mould spots throughout the body. It is believed that blue cheese originated when cheese was stored in moisture and temperature controlled caves. Instead of getting spoilt, the cheese developed a blue colour with a distinctive taste.

Blue cheese can be used either raw or melted over foods. It tastes best when served alongside raisins, pears, walnuts and fruit breads. Crumbled cheese is used as a dressing, balancing bitter greens in salads.

Buttermilk

It can be sweet or salty and is a very refreshing drink in summer. It is very popular in India. The tang of buttermilk is due to acid in the milk. It’s a runny mixture of yogurt and water. Buttermilk can be drunk straight, and it can also be used in cooking. It is widely used in baking as a rising agent. It is used as content in biscuits, cookies, curries, cakes etc.

Cheddar Cheese

It’s a very popular cheese that originated in the village of Cheddar, England. Cheddar cheese is hard and natural cheese made from cow’s milk. It usually ranges from mild to sharp flavour varying from natural white to pumpkin orange in colour. It is an all-rounder cheese which can be used in baking, cooking, sauces, dips etc.

Condensed Milk

It is sweet and sticky thick liquid. The process in making condensed milk involves removing the water content from milk and the addition of sugar. It is also called sweetened condensed milk for its sugary flavour. The milk is yellow in colour, which can be canned for years without the need for being refrigerated.Condensed milk is commonly added while preparing desserts. Confectioneries such as chocolate rolls, egg less cakes, icing, candies, kheer, laddoos, milk sweets etc. Unsweetened milk features assalad dressing and in low calorie recipes such as Thai coconut curries sauce. When blended with an acidic ingredient, condensed milk gets thickened without requiring any heat. This quality makes it best suitable for puddings, pie fillings and refrigerated desserts. This milk is also used in specific chocolate varieties.

Condensed milk shouldn’t be confused with evaporated milk, which has the sweet flavour missing. Evaporated milk is also called dehydrated milk. Condensed milk requires less processing efforts since the added sugar prevents bacterial growth.

Cottage Cheese

Cottage cheese is also known as Paneer. It is made from curdling milk and straining the whey. Cottage cheese can be eaten raw or cooked. It has a moist texture. Store it in the cold part of the refrigerator for about 5-7 days.

In India, it is a very common ingredient in recipes like matter paneer, paneer butter masala, palak paneer etc. It is also used to make sweets like rasgullas, rasmallai and sandesh.

Cream Cheese

As the name suggests, this cheese has a soft creamy texture with a high fat content. Cream cheese is essentially made from un-skimmed cow milk and enriched with cream. The taste is very mild, sweet and slightly tangy. There are many variations and flavours of cream cheese infused with herbs, chillies and even fruits.

It is used as a substitute for or along with butter at times while baking cakes or making cookies. It is a common substitute for olive oil or butter in mashed potatoes. In cheese cake it is a main ingredient. It is a popular ingredient in many desserts. It can also be used as frosting for the ever so popular red velvet cake amongst other cakes, muffins or cupcakes.

Mascarpone Cheese

It is an Italian cheese made from cream. Mascarpone Cheese is a cream cheese that is obtained by boiling milk and curdling by adding citric acid or lemon juice. Mascarpone cheese is double or triple cream cheese and it imparts a sweeter taste. It is milky-white in colour and is easy to spread. It is often found in Tiramisu or in a sweet stuffing for foods. It is very creamy and thick and can be flavoured with ingredients like lemon juice, dried fruits or crushed nuts for a better flavour and texture. It is also used to prepare various dishes, sauces and in desserts.

Parmesan Cheese

Parmesan cheese is made from raw cow’s milk. It is a hard granulated cheese that is cooked but not pressed. Parmesan cheese has a fruity nutty taste. Parmesan cheese is usually grated over pasta, spaghetti and also stirred in soups and stews. Unlike other cheese varieties, parmesan cheese can simply be roasted and eaten as a snack.

Ricotta Cheese

Ricotta is made from sheep, cow or goat milk whey that is left from the production of cheese. It does not undergo a ripening or an ageing process to further develop the flavour and is therefore considered as a fresh cheese, but due to this it has a very short shelf life. It is soft and creamy and does not contain salt which gives it a very light and sweet flavour with a light fluffy texture.

Ricotta is used to make many Italian dishes and bakery products. It is used in pizzas, cheesecakes, lasagne, pasta and ravioli. Even a certain kind of mayonnaise is made from ricotta cheese. It is also used instead of paneer to make an Indian sweet called ras malai. It is used extensively in desserts like cheesecakes, cookies. Its texture allows it to alternate as a dip as well as a sauce. Ricotta cheese can be partnered well with berries, tangerines, sweet rolls, crusty breads, melons, bagels, chips and some light wines as well.

Know Your Ingredients

Baking     ♦     Spices     ♦    Fresh Herbs     ♦    Nuts and Seeds     ♦    Dairy Ingredients     ♦    Other Ingredients

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