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Cheese Info (3 Of 3)

Cheese Info (3 Of 3) comes together with Information On Cheeses Follo and Milk And Milk Products. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 pc
• MILK AND MILK PRODUCTS

Method (preview)

1. 1

   It is sold, unrefrigerated, in most supermarkets.

2. 2

   If you do attempt to substitute yogurt for sour cream, use whole milk yogurt if possible and drain carefully of excess water.

3. 3

   Yogurt is sold in all supermarkets in eight-ounce and larger containers.

4. 4

   You can also make it at home quite easily.

5. 5

   Also since egg yolks and whites harden as they bake, they add body and texture to the cheesecake.

6. 6

   Many recipes require you to separate the eggs and to beat the whites until they form stiff peaks with the beaters of your mixer.

7. 7

   If the whites are overbeaten or overheated, however, the delicate structure collapses and the result is a soggy cheesecake.

8. 8

   Since air is also encapsulated, the egg whites also add lightness to the cake.

9. 9

   Unless you have access to farm fresh eggs, though, this isn't likely to be a problem as most of the store bought eggs are already at least several days old.

10. 10

    When beating the egg whites, add a dash of cream of tartar to make them more stable.

11. 11

    To make the whites stiffer 9 if this is desired) you can blend in some confectioners' sugar or a boiling sugar syrup once the whites have reached the soft peak stage.

12. 12

    The only part of the peel that is used is the outermost, colored layer, called the zest.

13. 13

    Many cheesecake recipes call for a small amount of lemon juice.

14. 14

    To roast the nuts, spread them out on a baking pan and bake for 10 minutes or so in a 350 degree F. oven, stirring occasionally to ensure even browning.

15. 15

    If you use hazel nuts (filberts) that still have their paperlike skins, the skins must be removed before use

16. 16

    They acquire a burnt taste during the roasting.