Tips and Tricks of using Dairy Products and Making Sauces at Dotti's Place

DOTTI's PLACE [breakfast]

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DAIRY PRODUCTS AND SAUCES

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DID SOMEONE SAY "CHEESE"?

Prevent Cavities -- A recent dental study showed that a number of cheeses will actually help to prevent cavities. These include: Romano, Muenster, Gouda, Swiss, Edam, Monterey Jack, Tilsit, Port du Salut, processed American cheese singles and aged cheddar.

Storing Cottage or Ricotta Cheese -- Once the containers have been opened, keep them UPSIDE DOWN in the refrigerator. They will stay fresher longer that way. Slows down the effects of oxidation.

Make your own FLAVORED Cream Cheese -- Soften 8 ounces cream cheese and fold in 1 tablespoon each finely chopped onions and chives. Blend well. Refrigerate in an airtight container for up to 2 weeks.

BOURSIN CHEESE BLEND -- GET THE RECIPE HERE!!

Grating Cheese -- Spray a grater with nonstick cooking spray. The cheese will fall right off without sticking.

Prevent Mold on HARD Cheese -- Wrap the piece of cheese in a cloth that has been dampened with apple cider vinegar, then seal it in a plastic bag. The acid in the vinegar will ward off mold. Another way to prevent mold from forming on cheese is to store the cheese in a sealed container with two lumps of sugar.
Bring Out the Flavor of Cheese -- Zap hard cheese in a microwave for about 15 seconds on a medium setting. You WILL taste the difference.
TYRAMINE??? -- Aged wine and cheeses contain the substance tyramine, that in sensitive individuals can cause migraine headaches.
Pre-Shredded Cheese -- Store pre-shredded cheese in the freezer to prevent it from clumping.
Get Some GREAT Recipes using CHEESE Here!
Many Grilled Cheese Sandwiches? -- Prepare as you would but, put them on a cookie sheet instead. Bake in 350° oven for 5 to 8 minutes on each side till they are golden brown.

ALL OTHER DAIRY
Burning BUTTER -- To prevent burning butter, add a little olive oil. The combination will keep the butter from burning.
CLARIFIED BUTTER -- Also known as "drawn butter", clarified butter is butter with the milk solids removed. The clear yellow fat that remains can withstand high heat without burning. It will keep several weeks in the refrigerator or longer in the freezer.
TO CLARIFY -- In a heavy pan, melt 1 pound of butter over low heat. Skim off froth and carefully pour clear yellow liquid from pan, leaving milky residue behind. Discard residue.
Yield: About 1½ cups.
MILK -- To prevent Milk from sticking to the pot when heating it, right before you put milk in the pot, rinse the pot with cold water.

Storing Milk -- Take note: Milk stored at normal refrigerator temperature 40°F should keep up to 10 days. A 50°F, should last for 2 days. At 59°F, only 1 day.
Curdled Milk? -- If a recipe calls for very hot or boiled milk, prevent it from curdling by adding a pinch of baking soda.
When Milk Scorches -- Put the pot with the scorched milk in cold water and add a pinch of salt to the milk. This remedy will take away the milk's burnt taste.
Freeze Buttermilk -- If you buy a quart of Buttermilk for use in a recipe that only uses ½ cup, you can freeze the remaining Buttermilk but make sure you use it within 3 months.
ICE CREAM -- A high quality ice cream has a butterfat content of 15%.

Get Some GREAT ICE CREAM Recipes Here!

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