Potted Cheese Recipes

HOME MADE FARMER'S CHEESE

Steps:

• Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
• When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
• Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.

CHEESE POTATOES

Steps:

• In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley.

POTTED CHEESE

Steps:

• Beat together the grated cheddar and cream cheese until very smooth.
• Add the green onion,parsley, sherry, mayo, mustard, brown sugar, worcestershire, and cayenne.
• Mix well.
• Pack into a wide mouth crock or other attrative dish.
• Cover with cooled toasted almond.
• Cover& chill 24 hours.
• Bring to room Temperature 30 minutes before serving.

POTTED CHEESE SANDWICHES

Steps:

• Combine cream cheese and potted meat with an electric mixer till smooth.
• Spread on 1 slice of bread and cover with another to make a sandwich; cut sandwich diagonally and then diagonally again.
• Stand on crust side on a plate with points up.
• Serve cold.

POTTED CHEESE SPREAD WITH CRACKERS

Steps:

• Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)
• Place bowl of spread on platter. Surround with crackers and serve.

POTTED CHEDDAR WITH ALE & MUSTARD

Steps:

• Put the cheese, 100g butter and ale in a food processor. Blitz until creamy and well combined. Stir in the mustard, then pack into a large sterilised jar, ramekin or ceramic pot, making sure to eliminate any air pockets.
• Melt the remaining butter and leave to sit for a minute to let the fat separate from the milk solids (these will form a milky puddle at the bottom). Pour the clear fat over the cheese, leaving the milk solids in the pan. Place a thyme sprig on top, if using, and chill for a few hours. The sealed cheese will keep for a couple of months in the fridge. Once you've cracked the buttery crust, use up within a week.