Basket Cheese

[Ro-Ro]

I'm looking for the recipe on how to make Basket Cheese. Any help is really appreciated. You can only get this in my area around Easter time and I would love to have it more often. Any help is appreciated.

Its comes in a plastic round lattace backet for drainage.

[lampladies]

Re: Basket Cheese

Wow, Ro-Ro, it sounds like either a mozzarella or soft goat cheese? Taste? Consistancy? Uses for? Will look around for you. But definatly called Basket cheese??? TIA, Laura

[Ro-Ro]

Re: Basket Cheese

Thanks Lara - Yes, in the italian stores its called Basket Cheese. Kinda like a smooth Ricotta that is soft and "wet" for lack of a better word. Some in my family refer to it as a squeeky cheese.

[jewels]

Re: Basket Cheese

Basket Cheese (real name formagetto)

Ingredients

1 gallon milk
1 tsp rennet
2 pinches salt

Heat the milk to luke warm (86-90F)and add the rennet. Turn off heat
and let set for about 40 minutes.

After the milk has set turn the heat back on to low and heat again
for about 2 minutes. Using a slotted spoon pull the curds to the
side of the pot. Keep moving the curds for about 10 minutes with
the slotted spoon. (This breaks up the curd and keeps them drain in.)

Remove the curds from the pot with your slotted spoon and place into
a basket. Return the basket with the curds in it back into the whey
and cover the curds with the whey pressing the curds into the basket
with your hands.

Remove the basket from the whey and set another mold inside of the
first one and put an 6-8oz. glass of water on top of it. (this is
used as a weight for pressing the cheese. Press this way for 2 hours.

Take out the cheese and turn over, salt to taste, return to the basket
and continue pressing for 1 and a half hours longer. Remove the cheese
from the press and refrigerate.

This cheese will have a 3 day shelf life.

HERE IS AN INTERESTING WEBSITE
http://www.eleanoraskitchen.com/tips/cheese.html

[Ro-Ro]

Re: Basket Cheese

Thank you Jewel. DH and I will definately try this in a few weeks.