Dairy Recipes

Delicious Dairy Recipes

Queso Fresco

Because of the ease of preparation, Queso Fresco, meaning fresh cheese, is a great addition to your make-it-at home repertoire. Fundamentally, Queso Fresco is curdled milk, but don’t let that be a deterrent to using or making this versatile cheese. Its mild flavor complements spicy Mexican dishes like enchiladas and burritos, but also provide a great accent to salads and soups. Its white color adds interest to darker colored dishes. Queso Fresco does not melt, causing it to keep its shape when heated.

Queso Fresco Cheese Recipe

Ingredients:

  • One gallon of milk
  • 1/3 cup vinegar, cider or herbed vinegar will work

Equipment:

  • One large pot (large enough to hold one gallon of milk)
  • Colander
  • Cheese cloth
  • Container for shaping cheese, optional

Directions:

1. COAGULATE or CURDLE the MILK, STIRRING AND HEATING THE CURD

Heat one-gallon of milk (any variety) in a large pan to 195° Fahrenheit. When milk reaches 195°, stir in 1/3 cup vinegar of choice. The milk protein will begin to coagulate immediately. Turn off the heat. Allow hot milk to set for 10 minutes.

2. DRAIN OFF THE WHEY (THE LIQUID)

Line a colander with fine cheesecloth and pour the curds and whey into the colander. Allow the cheese to drain for about an hour. You can also hang the cheese to drain; simply tie the cheese cloth around the curds and suspend over a bowl. Once the curds stop dripping whey, you are ready for step 3.

3. COLLECT AND PRESS THE CURD (SOLIDS) INTO DESIRED SHAPE

If you prefer, press the curd or solids into a desired-shape container. OR simply remove the cheese from the cloth, wrap in plastic wrap, or place into a container. Store in the refrigerator until ready for use.

How to Serve: Queso Fresco can be crumbled or cut into cubes. Queso Fresco has the ability to take on the flavor of other foods. Top soups, salads, casseroles, or mix with fresh herbs like basil.

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Terrific Dip

Gilberta Gilmore, Olathe, Colorado, Mountain States and Regional Winner, 2002

Ingredients:

1 cup diced cheese – your choice of varieties that melt readily
1 cup diced tomatoes
¼ cup diced onion
1 cup diced green pepper
½ teaspoon chopped garlic
1 diced jalapeno pepper
salt and pepper to taste

Instructions:

Melt cheese in microwave on medium setting. Add diced ingredients to melted cheese. Use as a dip for chips or in your favorite omelet.

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Easy Crustless Broccoli Quiche

Ingredients:

  • 2 tbsp shredded or grated Parmesan cheese
  • 2 tbsp unseasoned dry breadcrumbs
  • 1 large egg
  • 4 egg whites
  • 1 1/2 cups reduced fat (2%) milk
  • 1/4 tsp salt (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder (may also use 1/4 cup finely chopped onion)
  • 1/4 tsp hot sauce
  • 4 oz. (1 cup) shredded reduced fat sharp Cheddar cheese
  • 1 1/2 cups broccoli florets, steamed or microwaved until tender and diced
  • cooking spray

Directions:

Preheat over to 350 degrees Fahrenheit. Coat the inside of a 9-inch deep pie pan with canola cooking spray. Mix Parmesan and breadcrumbs together in a small bowl then pour into prepared pie pan and tilt it around to coat the inside of pan with mixture.

In mixing bowl, beat the eggs, milk, salt if desired, garlic powder, onion powder and hot sauce together on medium speed until smooth. Sprinkle Cheddar cheese and broccoli evenly into the bottom of the prepared pie pan.

Pour egg mixture into the pie pan and gently stir mixture lightly with a fork to mix the ingredients together. Place in oven and bake for 40-45 minutes, until the edges are browned and puffy and the center is set.

Recipe adapted from “THE CHANGE OF LIFE DIET AND COOKBOOK”
by Elaine Magee, MPH, RD and WebMD “Recipe Doctor”

- See more at: http://www.nationaldairycouncil.org/Recipes/Pages/Easy-Crustless-Broccoli-Quiche.aspx#sthash.zlb8Dvbh.dpuf

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Fresh Fruit and Cheese Fries

Culinary creations with cheese developed by Leprino Foods Company and Western Dairy Association. 

Ingredients:

  • Pineapple, cut into 6, 2″ x 1/4-inch sticks
  • Apples, cut into slices
  • Cantaloupe, cut into 3″ x 1/4-inch wedges
  • Mozzarella, cut into 3″ x 1/4-inch sticks
  • Reduced-fat Cheddar, cut into 3″ x 1/4 inch sticks

Directions:

Place 1 pineapple stick, 1 apple slice, 1 cantaloupe wedge, 1 mozzarella stick and 1 Cheddar stick into a paper cone, cup or serving dish.

 

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Cranberry Blast Pancake Stuffer

Culinary creations with cheese developed by Leprino Foods Company and Western Dairy Association. Innovative. Healthy. Inspired. Kid-friendly. Delicious. 

Ingredients:

Pancakes:

  • 3/4 cup water
  • 3/4 cup whole wheat flour
  • 3/4 cup plain yogurt
  • 1 egg
  • 1 Tbsp honey or pure maple syrup
  • 1 tsp baking soda

Stuffing:

  • 6 ounces mozzarella, shredded
  • 3/4 cup dried cranberries

Directions:

Heat a griddle or non-stick pan over medium-high heat.

Whisk the pancake ingredients together, mixing just enough to combine. (Add more water if batter seems too thick).

Spoon about 1/4 cup of pancake batter onto griddle, forming each pancake into a 5-inch round.

When bubbles form on the surface of each pancake, sprinkle 2 tablespoons cranberries and 1 tablespoon cheese onto each pancake.

When pancake bottom is golden brown, fold pancake in half (using a metal or heat-resistant rubber spatula) and press down on the edges.

Continue to cook pancakes for about 1 minute.

Remove pancakes from griddle. Serve immediately, or chill and reheat in the toaster or microwave (15 seconds).

 

 

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