Yogurt is a fermented milk product which offers digested lactose and viable bacterial strains such as Lactobacillus bulgaricus and Streptococcus thermophiles. It is a great source of various essential nutrients such as potassium, calcium, protein, vitamin B12 and B2 and phosphorus. Greek yogurt is a strained yogurt which is extensively strained to discard whey and lactose resulting thicker textured yogurt by preserving distinctive sour taste of yogurt. Similar to other yogurt, Greek yogurt is made from milk enriched by boiling off some water content or adding powdered milk and extra butterfat. In North America and Europe, it is made with fat free or low fat yogurt. Generally, it is referred as Greek style yogurt in Britain and is widely consumed in Eastern Mediterranean, Levantine, Central Asian, Middle Eastern and South Asian cuisines. The straining process eliminates excess whey and non-fat varieties are much richer, thicker and creamier in comparison to yogurt which is not strained. Greek style yogurt in US uses more thickeners such as starches, pectin, guar gum, starches, locust bean gum are used instead of straining. In US and Western Europe, the popularity of strained yogurt has increased in comparison to unstrained yogurt. The straining process discards some lactose and it has lower sugar than unstrained yogurt. Due to this, Greek yogurt is higher in protein with low carbohydrates and sugar. Greek yogurt got originated in parts of Europe about hundreds of years ago. The goat and cow milk were fermented first to prolong its shelf life.

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Health Benefits of Greek Yogurt

Few foods such as Greek yogurt is healthy even in small serving sizes. It grants essential nutrients and also assist to lose weight, keeps intestinal system healthy, promotes feminine health, boost immunity, increase bone density, promote thyroid function and aids digestive system.

1. Reverse depression

Research has been carried out on mice feeding Lactobacillus (probiotic bacteria found in live cultures yogurt). The bacteria affected mood and provided direct link between mental health and health of gut microbiome. On the basis of this finding, researchers tend to confirm with depression patients. The same mechanisms and biological substances Lactobacillus used to affect mood in mice is observed in humans also suggesting that the effect is same. (1)

2. Weight loss

Besides exercise, one should have healthy diet to provide influence over weight. It contains twice protein and less sugar that makes one satisfied for longer time period. The consumption of 200 calories from protein, the body gets only 160 calories after processing. So consumption of high protein is effective for losing weight.

3. Prevent yeast infections

Fungus candida is responsible for causing yeast infections which lives in vaginal tracts of women naturally. Usually it occurs when the good bacteria reside in our gut and even vagina becomes wiped out. Greek yogurt is loaded with probiotic bacteria i.e. essential for natural flora’s wellbeing. It provides limiting effect on yeast so these infections could be prevented.

4. Supports digestion

Greek yogurt also promotes digestive bacteria which have a vital role in assisting digestion and results waste. Digestive problems occur when these cultures are insufficient. The poor probiotic cultures causes’ malnutrition, as nutrients would be hard to get absorbed and suffers frequent diarrhea. It is necessary to maintain cultures well stocked and also good shape as little bacteria are beneficial for health.

5. Manage blood pressure

High intake of sodium is the main cause for high blood pressure which occurs with concurrent deficiency of other minerals. Greek yogurt offers the minerals regulating blood pressure such as calcium, magnesium and potassium. It balance electrolyte concentrations or relaxes blood vessels.

6. Enhance bone density

Greek yogurt has essential bone building nutrients such as magnesium, calcium, Vitamin D and phosphorus. The nutrients are essential as people ages especially to woman. Osteoporosis is associated with deficiency of these vital nutrients.

7. Strengthen immunity

Greek yogurt has immune boosting anti-oxidants. Vitamin D and probiotics helps to enhance immunity. Probiotics support the way of promoting number of white blood cells to counteract pathogens.

8. Thyroid health

Greek yogurt is useful for lactose intolerance due to its unique way probiotic culture digest it. The straining process leads to less sugar making it digestible easily to majority of people. It is helpful for those recovering from surgery. Being digestive friendly, it assists intestines with essential good bacteria.

9. Formation of blood

For the formation of blood, it requires more than iron. Greek yogurt requires more co-factors such as Vitamin B12. Vegetarians find it difficult to get adequate amount of Vitamin B12 from their diet. The consumption of yogurt helps to settle these deficiencies.

10. Muscle health

Protein is must for those trying to gain muscle mass. Meat is a great source of protein but besides it, Greek yogurt is also a perfect choice to obtain protein. It could be consumed any time even at workout period, during day and before bed.  Yogurt incorporates both casein and whey protein which supplies combo of fast and slow digesting amino nutrition.

11. Healthy gums

Calcium is beneficial for teeth as well as bones. Probiotics could keep healthier gums. An intake of Greek yogurt helps to lower the cancer sores development and the present cancer sores to heal much faster. Sugar in low content also enhances tooth decay.

12. Enhance mood

Gut has a nerve which is known as Vagus which directly relay signals from gut to brain and vice versa. It clarifies why anxiety results in nervous stomach and how yogurt promotes wellbeing. By lowering the chances of intestinal disorders and buffering effect of cortisol, the nerve transmits brain that calm is achieved. In response, brain creates more serotonin and calms itself. Thus, Greek yogurt is beneficial for gut.

How to Eat         

• Usually it is used to make dips served with dates.
• Serve it as a side dish or dessert.
• Combine Greek yogurt with oats for making muesli parfait.
• It could be added to muffins and pancakes.
• Prepare breakfast smoothie by blending half frozen banana, half cup of milk, handful baby spinach and half cup of Greek yogurt.
• Blend half avocado, freshly ground black pepper, little lemon juice and Greek yogurt and pour it over crunchy salads.
• It could be used as a substitute for cheese and macaroni and other baked pasta dishes.
• Make creamy mashed potatoes by mashing it with boiled potatoes.
• Puree Greek yogurt with canned pumpkin and sprinkle cinnamon on it.
• It is used instead of sour cream in cheesecake recipes.
• Use it as a base for fruit smoothies instead of using juice or milk.
• Greek yogurt is also used instead of oil for marinating fish, chicken and pork.
• Make Greek yogurt sherbet adding little lemon juice, honey, lemon zest and freeze it till firm.
• Use it as a substitute for mayonnaise.

How to store?

The shelf life of Greek yogurt depends on the way it is stored. All dairy products should be kept in the refrigerator immediately to keep fresh for longer time period. Store the yogurt container for long time (a month or two) by freezing them. Seal the container tightly to keep it fresh. The perishable goods when kept at room temperature for more than 2 hours is prone to growth of harmful bacteria.

Precautions                                                                                                 

• Too much consumption of yogurt is harmful.
• The regular consumption of Greek yogurt lead to constipation.
• Some people might experience gas problems.
• Consume it in moderate amounts.
• One should choose brand wisely.

Other Facts        

• Yogurt cultures are the bacteria used for making yogurt.
• The bacteria ferment lactose and produce lactic acid which acts on milk protein for providing the texture or characteristic tart flavor.
• As early at 3000 BCE, Turkish shepherds have been turning milk into yogurt.
• National Greek Yogurt Day is celebrated on November 9.
• Greek yogurt contains half carbohydrates and half sodium of regular yogurt.
• Yogurt has high level of lactic acid which enhances skin health. It is used as a moisturizer for revitalizing dry and dull skin in India.

References:

https://www.thekitchn.com/whats-the-difference-between-regular-and-greek-yogurt-ingredient-intelligence-204137

https://en.wikipedia.org/wiki/Strained_yogurt

https://www.superloudmouth.com/yogurt-bad-expired/

https://durablehealth.net/food-nutrition/greek-yogurt-good-for-you-health-benefits-uses-side-effects/

https://www.medicalsubstance.com/greek-yoghurt/

https://www.foodnetwork.com/healthyeats/2013/07/16-more-reasons-to-love-greek-yogurt

https://mobile-cuisine.com/did-you-know/yogurt-fun-facts/

The post Greek Yogurt first appeared on Health Benefits.]]> https://www.healthbenefitstimes.com/cottage-cheese-benefits-and-interesting-facts/ Mon, 11 Jun 2018 16:42:41 +0000 https://www.healthbenefitstimes.com/?p=38103 Cottage cheese is a creamy curd that benefits from massive promotion due to its high protein content in low calories. It has a mild flavor that many instantly recognize and include in menus as parts of a healthy diet. You may know cottage cheese by one of its alternative names, Dutch cheese or schmierkase. However, [...]

The post Cottage Cheese benefits and interesting facts first appeared on Health Benefits.]]> Cottage cheese is a creamy curd that benefits from massive promotion due to its high protein content in low calories. It has a mild flavor that many instantly recognize and include in menus as parts of a healthy diet. You may know cottage cheese by one of its alternative names, Dutch cheese or schmierkase. However, it looks the same in all cases – fresh and soft with curds of varying sizes. They are usually mixed with cream or whey to taste even milder or lighter. The curds are low fat, so cottage cheese is a favorite among athletes and nutritionists.

Cottage cheese can be low-fat and popular in diets or creamy, as an ingredient in recipes. The cheese got its name because it was made in cottages from milk leftovers after creating butter. The first mention of cottage cheese dates back to the year 1831. 

History

Despite the name reference, there is a legend which claims that a sour and salty cheese was made back in the 3^rd century BC. A traveler through the desert discovered it by accident because he filled sheep stomach with milk. Cheese curds soon formed and those who found it enjoyed the curds.

Romans were very happy with curded cheese and spread it across the empire. Egyptians were also enthusiastic about cheese. However, the cottage type is not a regular cheese as the making process differs. The cheese requires the natural development of Mesophilic lactic acid bacteria instead of the regular rennet. To speed up the process, some specialists set the milk in a warm room. However, the best cottage cheese is not DIY but made by specialist brands that closely monitor the cheese making process. You can read this article to find out more about the available cottage cheese products and ingredients.

Varieties/Types

As any other dairy product, you can find cottage cheese in standard or lactose-free versions, independently packed or with sweet fruit adding. However, cottage cheese can be:

• Dry: Some remove most of the whey during the cheese making process, so the end product is dry and tastes sweet.
• Wet: The most common cheese contains a cream dressing which consists of a mix of milk and cream. The cheese tastes rich and sweeter.
• Small curds or large curds, depending on the cutting technique.

Culinary Uses

Cottage cheese works well eaten independently or as part of recipes. This cheese can function as a sauce, salad dressing or sandwich material. 

It mixes well with sweet, salty and sour meals which can be cooked warm or cold. Lactose-free versions are vegan-friendly.

Easy Ways to Eat Your Cottage Cheese

As we’ve said before, cottage cheese is versatile, as well as ricotta cheese. Here are a few suggestions to enjoy a nutrition-rich day.

Breakfast: Toast a slice of bread and mix three tablespoons of cottage cheese with a teaspoon of honey and a leaf of mint. Mix the cheese, mint, and honey and pour them over a slice of toast bread.

Lunch: Enjoy a refreshing salad by adding four cherry tomatoes, half of cut avocado, a small-cut cucumber, a leaf of basil, two small-cut baby carrots and five tablespoons of cottage cheese. Mix. 

Dinner: Cook a lasagna and replace the regular cheese with the cottage. 

Snack: Add cottage cheese, honey, and nuts over pancakes or crepes.

Interesting Facts

• Cottage cheese contains sodium, calcium, iron, phosphorus, zinc, and potassium.
• The cheese is recommended during pregnancy as safe to eat.
• Dieters, health food enthusiasts, athletes, and weightlifters choose cottage cheese thanks to its high content of casein protein, which induces the saturation to feel for longer time.
• This cheese is so famous that Israeli citizens organized a boycott over the rising local prices of food products and especially cottage cheese in 2011. Local retail chain stores recorded dramatically low sales and gave up on increasing costs.
• The product typically also includes vitamins A, B1, B3 and B6.
• Americans eat around 600 million lbs. of cottage cheese every year, according to a 2010 USDA report. Such an amount requires 4 billion pounds. of milk.
• The magnesium from cottage cheese promotes bone strength
• Those who have diabetes or high blood pressure may have an upset stomach after consuming cottage cheese. However, the risk is minimal among regular people.

How to store

Cottage cheese can be successfully stored in the refrigerator. You should best consume cottage cheese within a maximum of four days after you purchase it.

The best cottage cheese is the one you pick up according to your preferences and the recipes you plan to use it for. This dairy product is famous around the world and rich in nutritional and health benefits. A menu which includes such meals may help you lose weight and gather some of the essential daily recommendations of vitamins and mineral.

Featured Image Source: Depositphotos.com

The post Cottage Cheese benefits and interesting facts first appeared on Health Benefits.]]> https://www.healthbenefitstimes.com/muenster-cheese/ Fri, 01 Jun 2018 11:15:56 +0000 https://www.healthbenefitstimes.com/?p=37541 Muenster cheese came from United States. Probably it might be introduced by German immigrants as an imitation of Alsatian washed rind Munster cheese. The name is not associated to Irish province of Munster or German city of Münster but French city of Munster in Alsace. Muenster cheese is a semi-soft cheese which is made from [...]

The post Muenster cheese first appeared on Health Benefits.]]>

Greek Yogurt Quick Facts
Name:	Greek Yogurt
Origin	Greece, Middle East or Central Asia
Colors	White
Shapes	Creamy
Taste	Tangy, less sweet
Calories	97 Kcal./cup
Major nutrients	Vitamin B-12 (31.25%) Vitamin B2 (21.38%) Phosphorus (19.29%) Protein (18.00%) Selenium (17.64%)
Health benefits	Reverse depression, Weight loss, Prevent yeast infections, Supports digestion, Manage blood pressure

Muenster cheese came from United States. Probably it might be introduced by German immigrants as an imitation of Alsatian washed rind Munster cheese. The name is not associated to Irish province of Munster or German city of Münster but French city of Munster in Alsace.

Muenster cheese is a semi-soft cheese which is made from unpasteurized cow’s milk in Alsatian Vosges region and in France the Franche-Comte region. The taste might vary from bland resembling white American cheese to sharp resembling Monterey Jack cheese. Its flavor also varies from light to strong which depends on the time the cheese is aged. Cheeses which have been aged for longer possess stronger taste. It has smooth texture and is paler in color with an orange rind. It is formed into disks which is 8 inches diameter and 2 inches thick. An interior is rich, creamy gold color and exterior is dyed orange.

History

Muenster cheese is originated in Admodiation which is an area on top of Vosgian mountains of France titled Les grandes Chaumes or Chaumes.

Early 1371, these territories were engaged by cattleherds called marcaires which pastured between May and September. The cattle herdsmen used to pay fees and tithes to political and religious owners while returning to their valleys. During this time, owners possessed all goods, rights of pasture, cattle and living creatures. Those who used to herd are called serfs. Mountain population paid their debts with jars of butter and cheese.

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Health Benefits of Muenster cheese

1.  It has high content of proteins which is essential to build strong bones as well as muscles.
2. Muenster cheese has calcium which helps to  strengthen nerves, teeth, bones and muscles in the human body.
3. It contains adequate amounts of dietary fiber, potassium, sodium, monounsaturated fat and sugar which is required to maintain good health.

How to Eat         

• Muenster cheese is used in tuna melts, grilled cheese sandwiches, macaroni, cheeseburgers, quesadillas and pizza.
• Use this cheese in cheeseburgers.

References:

https://en.wikipedia.org/wiki/Muenster_cheese

https://www.wisconsincheeseman.com/blog/cheese-nation/muenster-cheese-recipes/

https://en.wikipedia.org/wiki/Munster_cheese

https://www.britannica.com/topic/Munster-cheese

http://caloriecounter.io/375/cheese-muenster/

http://www.3gehealthcare.com/diet-nutrition/health-benefits-from-munster-cheese.html

http://www.dontdodoughnuts.com/nutrition/health-benefits-from-munster-cheese.htm

The post Muenster cheese first appeared on Health Benefits.]]> https://www.healthbenefitstimes.com/brie-cheese/ Fri, 25 May 2018 08:39:04 +0000 https://www.healthbenefitstimes.com/?p=37062 Brie is the soft cow’s milk cheese which has been named after the French region Brie. The cheese is pale in color having a slight grayish tinge under the rind of white mold. It is prepared from whole and also semi-skimmed milk. The curd is attained with the addition of rennet to raw milk and [...]

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Muenster cheese Quick Facts
Name:	Muenster cheese
Origin	United States
Colors	Pale
Taste	Bland
Calories	486 Kcal./cup
Major nutrients	Total Fat (113.29%) Tryptophan (98.18%) Calcium (94.60%) Valine (92.61%) Isoleucine (90.37%)

Brie is the soft cow’s milk cheese which has been named after the French region Brie. The cheese is pale in color having a slight grayish tinge under the rind of white mold. It is prepared from whole and also semi-skimmed milk. The curd is attained with the addition of rennet to raw milk and heated to the temperature of 99 °F (37 °C). Then the cheese is cast into molds. A mold has several thin layers of cheese and is drained for 18 hours. Then it is taken out of molds, salted and inoculated with cheese culture and aged for at least four or five weeks in a controlled environment. When matured for several months to year, it provides stronger flavor and taste and also the rind becomes crumbly and darker which is known as Brie Noir.

Brie that is overripe provides unpleasant ammonia which has been produced by same microorganisms needed for ripening. It is a soft and creamy off white or yellow cheese having an edible rind. Usually it is made from cow’s milk and is sold in small rounds. Once the cheese is sliced before maturing process, it stops ageing. The flavor might vary which depends on the ingredients added during cheese production.

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Types of Brie cheese

1. Original French Brie

It is a soft farmhouse cheese primarily made from unpasteurized cow’s milk. This cheese must be aged at least 60 days. French Brie has rich and fruity flavor and a creamy texture.

2. Domestic and Pasteurized Brie

Pasteurized Brie is made up of pasteurized whole and skim milk. The cheese has mild flavor and is found plain or with herbs.

How to Eat         

• Add it to sandwiches and salads.
• It is also paired with wines, beer and champagne.
• Use Brie cheese as fillings for puff pastry.
• It is used in burgers, sandwiches, pizzas, open toasts and Panini.
• Consume it with toasted nuts such as pistachios, walnuts, cashews and almonds.
• Use Brie cheese as a spread on bread and crackers.

Precautions                                                                                                 

• Pregnant women should not consume cheese prepared from unpasteurized milk.
• Consume it in moderate amounts.
• Avoid by allergic people.

References:

https://en.wikipedia.org/wiki/Brie

https://www.thespruceeats.com/what-is-brie-cheese-1806997

https://www.cheese.com/brie/

http://cheese.wikia.com/wiki/Brie

https://www.tarladalal.com/glossary-brie-cheese-1490i

https://wiki.kidzsearch.com/wiki/Brie

https://www.wikihow.com/Eat-Brie

The post Brie cheese facts and nutrition first appeared on Health Benefits.]]> https://www.healthbenefitstimes.com/asiago-cheese/ Wed, 23 May 2018 06:47:16 +0000 https://www.healthbenefitstimes.com/?p=36899 Asiago cheese is an Italian cow’s milk with variety of texture such as smooth to crumbly which depends on its aging. This cheese is grated in soups, salads, sauces and pastas. It is sliced for preparing sandwiches or Panini and also could be melted on various dishes and cantaloupe. Being one of the typical products [...]

The post What is Asiago cheese? first appeared on Health Benefits.]]>

Brie cheese Quick Facts
Name:	Brie cheese
Origin	France
Colors	Creamy off-white or yellow
Taste	Slightly nutty
Calories	481 Kcal./cup
Major nutrients	Total Fat (113.89%) Tryptophan (105.45%) Vitamin B-12 (99.17%) Valine (91.38%) Isoleucine (87.44%)

Asiago cheese is an Italian cow’s milk with variety of texture such as smooth to crumbly which depends on its aging. This cheese is grated in soups, salads, sauces and pastas. It is sliced for preparing sandwiches or Panini and also could be melted on various dishes and cantaloupe.

Being one of the typical products of Veneto region, it is still popular and widely used in DOP area where it is produced. Strictly the production area defines that it starts from meadows of Po Valley and ends in Alpine pastures between Asiago Plateau and Trentino highlands. The milk is collected in an officially designated area. The production of Asiago DOP cheese extends to 4 provinces in North-east of Italy (entire Vicenza and Trento and also a part of provinces of Treviso and Padua). It is prepared and matured in a dairy which is located further 600 meters above sea level with the use of milk from farms which is also more than 600 meters above sea level that is entitled to additional label “Product of Mountains”.

Alike cheeses are produced mainly in the United States with the use of different techniques and cultures which produce cheese with similar appearance and different taste. Asiago have to go through many changes considering different textures according to its aging. Fresh Asiago and Aged Asiago are the two types of Asiago. Fresh Asiago has smooth texture and Aged Asiago has crumbly texture. When young, it is called pressato and matured ones are known as d’allevo. Latter ones are categorized as: Mezzano, Stravecchio and Vecchio.

Asiago d’allevo has different maturity periods such as Mezzano is matured for 4 to 6 months, Stravecchio is matured for two years and Vecchio is matured for more than ten months. Asiago Pressato is a soft and mild cheese which made from whole milk and is matured for a month. The color of the rinds depends on age that can be from straw colored and elastic to brownish gray and hard. Asiago can be used for melting, grating and slicing on various salads, soups, sandwiches, sauces and pastas that is based on aging.

This cheese is firm and mold pressed that originated in Italy. It can be consumed after three weeks of aging but it could also be allowed to get older. Asiago with shorter aged form is called Asiago Pressato. Asiago cheese is cylindrically shaped with 30 to 35 cm in diameter and is about 10 cm high. The cheese round weighs 8 to 12 kilos. The color varies from amber to brown when matured fully and the rind becomes fine and smooth but tough.

History

In between tenth and fifteenth centuries, sheep raising was the predominant agricultural activity with the purpose of producing savory cheese and also the production of wool. Around 1500 sheep got replaced by cattle as an outcome of breeding’s modernization. In this region, bovine milk replaced sheep milk in cheeses in 19^th century.

The traditional technique of making cheese is still preserved in farms of Plateau that was improved with modern technology. This got spread to small and mid-sized dairies extensively in territory of Asiago. Until 19^th century, Asiago cheese production became prevalent.

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How to make Asiago cheese?

Ingredients:

• 6 quarts whole milk
• 2 quarts skim milk
• 1/2 tsp. liquid rennet diluted in 1/4 cup cool water
• 1/2 tsp. direct-set thermophilic culture
• Cheese salt

Instructions:

1. In a large pot, heat the milk together over low heat. Increase the temperature slowly to 92°F.
2. Stir in the starter by sprinkling it on the milk surface, letting it to rehydrate for 5 minutes before stirring it.
3. Cover the milk and keep temperature at 92°F for about 45 minutes. Stir in the rennet with long, up-and-down motions. Cover it and let it remain for 1 hour by maintaining the temperature at 92°F.
4. Once the curd has clean break in the curd, cut the curd into ½ inch pieces and let it remain for about 5 minutes. Slowly bring temperature to 104°F. Remove it from heat, once the curds reached 104°F and stir continuously for 15 minutes.
5. Put the pot on the stove at low heat and increase the heat carefully to 118°F by stirring frequently. Stop to stir the curds, once this temperature is reached and allow it to settle. Cover it and keep the temperature at 118°F.
6. With the use of ladle, remove the whey. Line with cheesecloth on draining baskets and place it on a draining rack. Transfer warm cheese curds in lined molds. Gently press the curds a few times.
7. Put a follower on top of filled molds and press it for one hour at 8 pounds of pressure. Remove, flip and re-dress cheese and again press at 8 pounds for 8 hours more.
8. When the cheese is pressed, prepare a gallon of saturated brine and chill it to 50°F. After pressing, take out of the molds and put them in brine. Let it soak for 12 hours. During the soaking period, flip them a few times.
9. Take out the cheese from brine and let it to become dry. Keep it on a drying rack and cover it with clean cheesecloth. Air-dry several days or till the surface of the cheese becomes dry to touch. Also flip cheese few times during the process of drying.

Types of Asiagos

1. Fresh Asiago

Fresh Asiago is also known as Asiago Pressato. The cheese is made from whole milk and is matured for a month. It has smooth texture and is sold as soft and milder cheese.

2. Aged Asiago

Aged Asiago also known as Asiago d’allevo has crumbly texture. It is matured for different time a period that depends on variety: Mezzano is aged for4 to 6 months, Vecchio is aged for more than 19 months and Stravecchio is aged for minimum two years.

How to Eat         

• Grate this cheese in salads, pastas, soups and sauces.
• Slice of fresh Asiago is used to prepare sandwiches or Panini.
• Melt on various dishes such as cantaloupe.
• Asiago cheese is used as a condiment.
• It is used as a substitute for Parmesan cheese.
• Grate this cheese in a bowl of minestrone.
• Grate Asiago to bread dough for making rolls, bagels or ciabatta.
• Add thinly sliced Asiago cheese to salad.
• Grate Asiago over pasta dish or spaghetti marinara.
• Top grated Asiago over roasted vegetables such as tomatoes, broccoli or summer squash.

References:

https://en.wikipedia.org/wiki/Asiago_cheese

https://www.cheese.com/asiago/

http://www.geniuskitchen.com/about/asiago-cheese-613

https://www.culturesforhealth.com/learn/recipe/cheese-recipes/how-to-make-asiago-cheese/

https://www.thespruceeats.com/what-is-asiago-995566

https://www.ehow.com/list_6186196_uses-asiago-cheese.html

The post What is Asiago cheese? first appeared on Health Benefits.]]> https://www.healthbenefitstimes.com/monterey-jack-cheese/ Tue, 22 May 2018 08:59:13 +0000 https://www.healthbenefitstimes.com/?p=36861 Monterey Jack cheese is mainly produced in California and is originated in Monterey County but now it is made elsewhere in California particularly in Wisconsin and Sonoma County. Generally this cheese is aged about six weeks and hardly three months. It is a semi-hard cheese which is made with cow’s milk. The cheese has bland [...]

The post Monterey Jack cheese facts first appeared on Health Benefits.]]>

Asiago cheese Quick Facts
Name:	Asiago cheese
Origin	Italy
Colors	Yellow
Major nutrients	Total Fat (4.29%) Calcium (4.00%) Sodium (2.33%) Protein (2.00%)

Monterey Jack cheese is mainly produced in California and is originated in Monterey County but now it is made elsewhere in California particularly in Wisconsin and Sonoma County. Generally this cheese is aged about six weeks and hardly three months. It is a semi-hard cheese which is made with cow’s milk. The cheese has bland flavor, pale ivory in color with smooth, semi-soft texture. Sometimes it is flavored with pimientos or jalapeno peppers and spices. Dry Jack is an aged and rarer version which is a deep yellow to gold cheese having similar texture and flavor of well-aged cheddar. Cheddar Jack and Pepper Jack varieties are also found. The aged variety is called Dry Jack.

It is made from pasteurized whole, skimmed or partly skimmed cow’s milk. Its gooey melted texture and mild flavor makes it suitable for sandwiches and spicy Latin American dishes. In earliest times, Monterey Jack was made in Monterey, California by monks. A Californian businessman, David Jack firstly produces and mass markets this cheese which was known as Jack’s cheese and sooner as Monterey Jack. Abdrew Molera formed a successful dairy operation on family ranch in Big Sur.

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Variants

1. Dry Jack

It is an aged version which is known as Dry Monterey Jack. It is grated and has similar uses of Parmesan cheese. In 1915, Dry Jack was formed by an accident when  cheese wholesaler in San Francisco stored and forgot wheels of fresh cheese. When shipment from Europe of hard cheese was interrupted due to World War I, the stored Jack was discovered. It is a well-aged hard cheese that was found to be a perfect substitute for aged, classic hard cheeses such as Parmesan.

2. Pepper Jack

This is a product of Monterey Jack which adds spicy chili peppers and various herbs and peppers to enhance flavor. It is also used as an alternative to Jack cheese in dishes such as quesadillas. It could be consumed with crackers or bread as a snack. Some other versions are flavored with pesto or garlic but is less common in comparison to pepper Jack.

How to Make Monterey Jack Cheese

• Heat milk by pouring it into stockpot to 32 degrees Celsius.
• Stir thoroughly by adding starter culture.
• Leave the milk for about 45 minutes.
• Into diluted Rennet, stir 15 grams of salt.
• Then pour salty Rennet into the milk and stir it for one minute.
• Leave the milk for 1 hour to set (till the curd has set with clean break).
• Let the curd rest for 5 minutes after cutting curd into 1 cm cubes.
• Heat it to 38 degrees Celsius over 30 minutes (Increasing temperature no more than 1 degree every 5 minutes).
• To prevent matting curds together, stir frequently.
• Once reached 38 degrees Celsius, maintain this temperature for next 30 minutes. Stir it frequently to prevent matting.
• Leave curds for about 5 minutes.
• Pour off whey.
• To set, leave curds for 30 minutes again stirring every 5 for preventing matting.
• Into a cheesecloth-lined colander, pour the curds to drain remaining whey.
• Add 15 grams of salt and herbs and mix by hand (if using).
• In the mold, pour curds and press at 5 kg for 20 minutes.
• Remove, turn and press at 10 kg for 20 minutes.
• Remove, turn and redress and press at 15 kg for 12 hours.
• Remove cheese and wash it with brine.
• Air dry at room temperature for 3 days on cheese mats.
• Wax or vacuum seal when cheese becomes dry to the touch and rind has turned a darker yellow.

How to Eat         

• It is used as slicing, snacking and melting on Mexican dishes.
• Monterey Jack cheese is also used as a substitute for Parmesan on pasta.
• It is used as a snacking with crackers.
• This cheese is used in sauce and soup recipes.
• It could be used in shepherd’s pie, mashed potatoes, casseroles, macaroni etc.
• Toast it on wheat breads with tomato slices and cucumber.
• Add it on pizza, omelettes, fondues, au gratins, soufflés etc.
• Use it on toasted sandwiches or as a topping on soups or vegetable tarts, baked pasta dishes, bread dough, scone and also as a folding into biscuit.
• Blend it on dishes such as polenta, soufflés and risotto.
• It pairs well with lightly oaked or unoaked white wines such as Chenin blanc, sauvignon blanc, Riesling, Pinot Grigo and Chardonnay.

References:

http://www.cookthink.com/reference/95/What_is_Monterey_Jack_cheese

https://www.britannica.com/topic/Monterey-Jack

https://www.tarladalal.com/glossary-monterey-jack-cheese-1405i

http://www.finecooking.com/ingredient/monterey-jack

https://curd-nerd.com/hard-cheese-recipes/monterey-jack/

The post Monterey Jack cheese facts first appeared on Health Benefits.]]> https://www.healthbenefitstimes.com/blue-cheese/ Thu, 03 May 2018 07:53:07 +0000 https://www.healthbenefitstimes.com/?p=35977 Blue cheese also called Blue vein cheese is a general term used to describe cheese produced from cow’s milk, sheep’s milk, or goat’s milk and ripened with cultures of the mold Penicillium. It is a semi soft cheese that is described by green, grey, blue or black veins or spots of mold throughout the body. [...]

The post Blue Cheese first appeared on Health Benefits.]]>

Monterey Jack cheese Quick Facts
Name:	Monterey Jack cheese
Origin	United States
Colors	Pale yellow, white
Calories	492 Kcal./cup
Major nutrients	Vitamin D (193.33%) Isoleucine (119.92%) Total Fat (114.20%) Valine (102.18%) Calcium (98.50%)

Blue cheese also called Blue vein cheese is a general term used to describe cheese produced from cow’s milk, sheep’s milk, or goat’s milk and ripened with cultures of the mold Penicillium. It is a semi soft cheese that is described by green, grey, blue or black veins or spots of mold throughout the body. These veins are created during the production stage when cheese is ‘spiked’ with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops the characteristic blue flavor. Types of blue cheese include Roquefort cheese, Stilton cheese, and Gorgonzola cheese. Cheese ripened inside the Combalou caves of Roquefort-Sur-Soulzon can only allow the call Roquefort cheese, even though similar sorts of blue cheese are produced in different locations too.

Blue cheese is a form of cheese which is white in color and owes its name due to the blue streaks caused on its surface due to the ageing process. This cheese is considered to be a culinary delight for its wealthy creamy texture and sharp, tangy taste. In France, its miles referred to as ‘the cheese of kings and popes’. It is used as toppings on bread and can be used in salads, pasta, dips etc. It is often enjoyed in salads, hamburgers on crackers and included dips and salad dressings.

Blue cheese in rich in calcium, thus, it will help in preventing several diseases. Blue cheese consists of goat’s milk instead of cow’s milk and goat’s milk is within itself healthier than milk from cow. The milk obtained from a goat contains less but it’s rich in iron, vitamin A and B and phosphorus. Thus, this cheese can be simply digested as compared to the cow’s milk cheese. So, those individual that are lactose-intolerant must eat this cheese. Let’s have a look at the health benefits of blue cheese in details.

History

Blue cheese is supposed to have been discovered by accident when cheeses were stored in natural temperatures and moisture-controlled caves, which happen to be favorable environments for many varieties of harmless mold. It was moist in the cave so the mold would form. According to legend, Roquefort was discovered when a youth, eating a lunch of bread and ewes’ milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold (Penicillium roqueforti) had transformed his cheese into Roquefort.

Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue veins until around the 11th century. Stilton is a relatively new addition becoming popular sometime in the early 1700s. Many varieties of blue cheese that originated subsequently, such as the 20th century Danablu and Cambozola, were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive due to either cost or politics.

Types

1. Ädelost Cheese

Ädelost which means noble cheese is actually a blue cheese from Sweden, made from pasteurized cow’s milk. Remarkable characteristics include a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly moldy rind and typically comes in cylinders of 18 cm (7.1 in) in diameter by 10 cm (3.9 in) in height, with a finished weight of 2.5 kg (5.5 lb.).

2. Aura cheese

Aura is a type of blue cheese produced in Äänekoski, Finland, by the Finnish dairy company Valio. Aura is made of cow’s milk and takes its name from the Aura River, which runs through the city of Turku. The cheese is available in two varieties. The regular variety is aged for six weeks, whereas the stronger ‘Aura Gold’ variety is aged for 12 weeks.

3. Bleu Bénédictin

Bleu Bénédictin is a Canadian blue cheese made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec. The cheese is a semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold. A wheel of Bénédictin weighs 2 kg (4.4 lb.) and has a whitish-grey coating.

4. Bleu d’Auvergne

Bleu d’Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow’s milk, and is one of the cheeses granted the Appellation d’origine contrôlée from the French government.

5. Bleu de Bresse

Bleu de Bresse is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is typically white in color and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie, contains patches of blue mold. It is shaped into cylindrical rounds weighing from 125 to 500 grams (4.4 to 17.6 oz.).

6. Bleu de Gex

Bleu de Gex is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France.

7. Bleu des Causses

Bleu des Causses is a French blue cheese made from cow’s milk. It is considered a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn’s natural limestone caves.

8. Bleu du Vercors-Sassenage

Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow’s milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d’Origine Contrôlée since 1998.

9. Bleuchâtel

Bleuchâtel is a Swiss blue cheese produced from pasteurized cow’s milk in Les Ponts-de-Martel in Switzerland. Its name comes from bleu (blue in French) and Neuchâtel.

10. Brighton Blue

Brighton Blue is a blue cheese made in Sussex, England. It is named after the city of Brighton in East Sussex. Brighton Blue is made from cow’s milk, only by the High Weald Dairy in Horsted Keynes, West Sussex. It has a semi-soft texture. It is yellow, with blue veins. The rind is edible.

11. Buxton Blue

Buxton Blue is an English blue cheese that is a close relative of Blue Stilton and is made from cow’s milk, and is lightly veined with a deep russet coloring. It is usually made in a cylindrical shape.  This cheese is complemented with a chilled glass of sweet dessert wine or ruby port.

12. Cabrales Cheese

Cabrales is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor.

13. Danish Blue Cheese

Danablu, often advertised under the trademark Danish Blue Cheese within North America is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum- or block-shaped and has a white-to-yellowish, slightly moist, edible rind. Made from full fat cow’s milk and homogenized cream, it has a fat content of 25–30% (50–60% in dry matter) and is aged for eight to twelve weeks.

14. Dolcelatte

Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow’s milk, and has a sweet taste. Its name translates from Italian to ‘sweet milk’ in English.

15. Dorset Blue Vinney

Dorset Blue Vinney is a traditional blue cheese made near Sturminster Newton in Dorset, England, from skimmed cows’ milk. It is a hard, crumbly cheese.

16. Fourme d’Ambert

Fourme d’Ambert is a semi-hard French blue cheese. One of France’s oldest cheeses, it dates from as far back as Roman times. It is made from raw cow’s milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.

17. Fourme de Montbrison

Fourme de Montbrison is a cow’s-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire department.

18. Maytag Blue Cheese

Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa, the former home of the Maytag Corporation. In 1938, Iowa State University developed a new process for making blue cheese from homogenized cow’s milk instead of the traditional sheep’s milk.

19. Norbury Blue

Norbury Blue is an English blue cheese made on Norbury Park farm, situated within Norbury Park, Surrey. It is entirely handmade and the only blue cheese made in the South of England with milk from a closed herd of Friesian cows, fed on GM-free fodder.

20. Oxford Blue

Oxford Blue is a variety and brand of blue cheese produced in Burford, Oxfordshire, England. It is a soft and creamy cheese that has tangy, aromatic and spicy qualities.

21. Rokpol

Rokpol is a Polish blue cheese similar to Danish blue cheeses, with a pungent, salty taste and moderate astringency. The name derives from Roquefort and suggests that it is Polish Roquefort. However, unlike Roquefort, it is made from cow’s milk. Currently it is often sold under brand name Lazur.

22. Saga Cheese

Saga cheese originated in Denmark and is a mix of blue cheese and brie. It is a creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold that may not appear in other varieties of blue cheeses. It is aged for more than 60 days.

23. Saint Agur Blue  

Saint Agur is a blue cheese made from pasteurized cow’s milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France.

24. Stichelton

Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurized milk or factory-produced rennet. The name comes from a form of the name of Stilton village in the 1086 Domesday Book (Stichiltone/Sticiltone), as the name Stilton cannot legally be used for the cheese.

25. Valdeón cheese

Queso de Valdeón is a Spanish blue cheese from León. The cheese is made in Posada de Valdeón, in the northeast of the province of León, and is wrapped in sycamore maple (Acer pseudoplatanus), or chestnut leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin Cabrales.

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Health benefits of Blue Cheese

 Blue cheese is a form of cheese which is white in color and owes its name due to the blue streaks caused on its surface due to the ageing process. It is used as toppings on bread and can be used in salads, pasta, dips etc. It has great health benefits as its heart healthy, anti-inflammatory, contains numerous minerals and it is low calorie and hence, can be incorporated into a dieting plan. Listed below are few of the health benefits of consuming blue cheese

1. Heart Health

Addition of blue cheese in your diet may help in lowering the risk of cardiovascular diseases. Research has shown that people who consume blue cheese regularly have a lower risk of contracting cardiovascular diseases than their counterparts who do not consume it. Blue cheese also helps in lowering cholesterol levels, and prevents artery inflammation and blood clotting in veins or arteries.

2. Acts as Anti-Cellulite

Our body has a tendency to accumulate fats in form of cellulites for future difficulties, but it often leads to much more severe condition witnessed in today’s world, i.e. obesity. Blue cheese, with its anti-cellulite properties, aids in preventing this cellulite deposition.

3. Protects the Bones and Joints

Anti-inflammatory elements present in blue cheese help in reducing the inflammation of the joints. It also supplies its dose of calcium to the body that keeps the bones strong and healthy and reduces the risk of bone diseases like osteoporosis. Blue cheese also contains phosphorous that is essential for bone health and also protects it from diseases like rickets.

4. Prevents Strokes

Regular Blue cheese intake can help in dilating the blood vessels and prevents the occurrence of clots that could lead to strokes. It controls the level of cholesterol and prevents its level from rising and thus protects the body against strokes.

5. Builds strong muscles

Milk protein in moldy cheese has the ability to build strong muscle as well as strong cells and organs. Protein contained in the one 1 oz. serving of blue cheese is 6 grams, which also supported by potassium to provide muscle contraction.

6. Boosts Immune System

Researches have shown that blue cheese consumption boosts the immune system. Blue cheese can offer a number of essential vitamins and minerals, including vitamin A, vitamin D, potassium, sodium, and zinc. In other words, it plays an important role in preventing diseases by providing us with a strong immune system.

7. Fights Arthritis

As we start aging, more health issues are experienced by us, arthritis being one of them. Blue cheese possesses anti-inflammatory properties that help in reducing joint inflammation and relieve arthritis pain. Addition of blue cheese in your diet plan lowers the risk of arthritis and also helps in combating it.

8. Aids in Weight Loss

Blue cheese is well known to contain low fat and low calorie contents and can be used well for weight management programs. So, planned regular incorporation of the blue cheese in your diet aids in keeping your body fit and loses those extra mass effectively.

9. Helps to control hormone levels

Calcium contained in moldy cheese helps to control hormone levels in the body, or you can also read benefits of calcium. Since then, the cheese is appropriate for women who are having problems with hormone. For the best result, it is great to take more calcium from other healthy foods.

10. Sharpens Memory

Blue cheese is known to increase cognitive functions by way of improving recollection power and improving memory. Kids in the growing years should be given blue cheese for memory enhancement and even old age people who suffer from memory loss and degenerative brain diseases.

11. Prevents Osteoporosis

Osteoporosis is a condition when bones become so weak that they may tend to fracture even by a mild fall. It is more common in women than men. Blue cheese is a very good source of calcium that is important for bone health. One ounce of blue cheese has about 150 milligrams of calcium. Thus, consumption of blue cheese makes your bones healthy and helps in preventing diseases like osteoporosis.

12. Maintains the dental health

As well as moldy cheese promotes bones health, it also maintains dental health due to high of calcium and phosphorus content. The cheese contains 53 percent of calcium and consequently it is dental friendly. In addition, it also prevents cavity and tooth decay including fights plaque.

13. Improves the Efficacy of Different Vaccines

Blue cheese is well known to boost the potency of different vaccines such as polio, flu and cholera by enhancing immune response towards them by promoting antibody production as well as increasing their efficacy to attack those foreign antigens.

14. Increases eyes health

Vitamin A contained in moldy cheese can help to increase eyes health which also may avoid you from some conditions like cataracts and night blindness, or you can also read vitamin a benefits. However, the vitamin is not as much as in some fruits and vegetables. So, consuming fruits and vegetables are better for the health of eyes.

15. Helps to gain weight

With some calories and fat, moldy cheese can help to gain weight. A single ounce of cheese has 100 calories or 5 percent of daily intake in a 2,000-calorie diet. Furthermore, each serving of blue or moldy cheese also has 8.2 grams of fat, including 5.3 grams of saturated fat.

https://www.youtube.com/watch?v=Xbr2Lqb7lsU

Recipes

Macaroni and Blue Cheese

Ingredients

• 1 lb. elbow macaroni
• 2 tablespoons butter
• 1⁄4 cup flour
• 1 cup whipping cream
• 3 cups grated cheddar cheese
• 1 1⁄2 cups crumbled blue cheese
• 2 cups whole milk
• 1 teaspoon minced fresh chives, to taste
• 1 dash salt
• 1 dash pepper

Instructions

1. Preheat oven to 350* and butter 13×9 glass baking dish.
2. Cook pasta (about 8 min) and drain.
3. Melt butter in heavy large saucepan over medium to low heat, then add flour and cook 1 minute stirring constantly (do not allow to brown).
4. Gradually whisk in cream and milk and simmer until mixture thickens slightly, whisking occasionally (about 3 minutes).
5. Reduce heat to low and add grated cheddar cheese and only 1 cup blue cheese.
6. Whisk about 2 minutes or when cheese starts to melt, then flavor with salt and pepper.
7. Add cooked pasta to sauce, stirring to coat, and transfer mixture to 13×9 dish.
8. Sprinkle with remaining 1/2 cup blue cheese and bake about 25 minutes or until sauce begins to bubble.
9. Sprinkle with chives and serve- enjoy!

Green Beans, toasted Pecans and Blue Cheese

Ingredients

• 1⁄4 teaspoon Dijon mustard
• 1 teaspoon cider vinegar
• 2 teaspoons finely chopped shallots
• 1 tablespoon olive oil
• 1⁄2 cup pecans
• 3⁄4 lb. green beans
• 1 1⁄2 ounces blue cheese, such as maytag

Instructions

1. In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing.
2. In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute.
3. Transfer nuts to paper towels to drain and cool.
4. Coarsely chop nuts.
5. Have ready a bowl of ice and cold water.
6. In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander.
7. Transfer beans to ice water, stirring until just cool.
8. Drain beans well and add to dressing.
9. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
10. Serve beans at room temperature topped with remaining nuts.

Tantalizing Turkey and Blue Cheese Meatballs

Ingredients

• 4 cloves garlic
• 1/2 onion, cut into chunks
• 2 jalapeno peppers, halved and seeded
• 1 pound ground turkey
• 3 tablespoons blue cheese
• 1/2 cup bread crumbs
• 3 egg whites
• 3 tablespoons olive oil
• 1 1/2 tablespoons soy sauce
• 1 tablespoon dried parsley
• 1 tablespoon Italian seasoning
• 1 tablespoon ground black pepper
• 1 teaspoon chili powder

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil and set aside.
2. Pulse garlic cloves in a food processor until minced.
3. Add onion and jalapeno, and pulse until minced again.
4. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil.
5. Season with soy sauce, dried parsley, Italian seasoning, pepper, and chili powder. Mix well.
6. Roll the mixture into 2 inch balls, and place onto prepared baking sheet.
7. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes

Other Facts

• According to legend, Roquefort was invented by a shepherd boy who left his cheese and bread lunch in a cave in order to pursue a beautiful girl.
• The mould that gives Roquefort its character is Penicillium roqueforti.
• Roquefort mould was used to treat gangrene long before Alexander Fleming isolated penicillin.
• Under European law, only cheeses aged in the natural Cambalou caves of Roquefort-sur-Soulzon may bear the name Roquefort.
• A typical wheel of Roquefort weighs between 2.5 and 3 kilograms and is about 10cm thick.
• Around three million wheels are produced each year, weighing a total of about 19,000 tones.

References:

https://en.wikipedia.org/wiki/Blue_cheese

http://www.foodreference.com/html/artbluecheese.html

The post Blue Cheese first appeared on Health Benefits.]]> https://www.healthbenefitstimes.com/ricotta-cheese/ Wed, 02 May 2018 08:22:14 +0000 https://www.healthbenefitstimes.com/?p=35911 Ricotta is actually not a cheese but it is a creamy curd. The curd is literally cooked twice hence the name “ricotta,” re-cooked. Ricotta cheese is made from sheep, cow, goat or buffalo’s milk whey left over from the production of cheese. Since the casein is filtered away from whey during cheese making process, Ricotta [...]

The post Ricotta cheese first appeared on Health Benefits.]]>

Blue Cheese Quick Facts
Name:	Blue Cheese
Origin	Faribault, Minnesota
Colors	Off-white with bluish streaks in them
Shapes	Wealthy creamy texture
Taste	Salty, sharp, tangy taste
Calories	477 Kcal./cup
Major nutrients	Total Fat (110.86%) Sodium (103.13%) Valine (99.48%) Tryptophan (95.68%) Isoleucine (90.73%)
Health benefits	Heart Health, Acts as Anti-Cellulite, Protects the Bones and Joints, Prevents Strokes, Builds strong muscles, Boosts Immune System, Fights Arthritis, Aids in Weight Loss, Helps to control hormone levels, Sharpens Memory, Prevents Osteoporosis, Maintains the dental health, Improves the Efficacy of Different Vaccines, Increases eyes health, Helps to gain weight

Ricotta is actually not a cheese but it is a creamy curd. The curd is literally cooked twice hence the name “ricotta,” re-cooked. Ricotta cheese is made from sheep, cow, goat or buffalo’s milk whey left over from the production of cheese. Since the casein is filtered away from whey during cheese making process, Ricotta cheese is suitable for persons with casein intolerance. Being low in fat and high in protein, Ricotta is a dieter’s dream cheese. Ricotta is grainy and creamy white in appearance, slightly sweet to taste with just 5% fat. It’s easy to confuse Ricotta with other cottage cheese variants. While the texture is similar, Ricotta is much lighter than most. Sometimes the Indian, ‘khoa’ is often mistaken for Ricotta because of the similarity in appearance. The best ricotta is made with sheep’s milk.

Ricotta cheese is a commonly-available cheese used as a filling for lasagna and stuffed shells, as well as a pizza topping, and even as a filling for Italian desserts such as cannoli. You can also make ricotta cheese at home by separating the whey from whole milk. This type of cheese is a mixed bag as far as its healthfulness goes. It is quite fattening and high in calories; however, it has much nutritional value from the vitamins and minerals it contains. Ricotta can also be made in aged varieties which are preservable for much longer.

History

The production of ricotta in the Italian peninsula is old, dating back to the Bronze Age. In the second millennium BC, ceramic vessels called milk boilers started to appear frequently and were apparently unique to the peninsula. These were made to boil milk at high temperatures and prevent the milk from boiling over. The fresh acid-coagulated cheeses produced with these boilers were probably made with whole milk. However, the production of rennet-coagulated cheese overtook the production of fresh whole-milk cheeses during the first millennium BC. Bronze cheese graters found in the graves of the Etruscan elite prove that hard-grating cheeses were popular with the aristocracy. Cheese graters were also commonly used in ancient Roman kitchens. Unlike the fresh acid-coagulated cheese, aged rennet-coagulated cheese could be preserved for much longer.

The increased production of rennet-coagulated cheese led to a large supply of sweet whey as a byproduct. Cheese makers then started using a new recipe, which used a mixture of whey and milk to make the traditional ricotta as it is known today. The ancient Romans made ricotta, but writers on agriculture such as Cato the Elder, Marcus Terentius Varro, and Columella do not mention it. They described the production of rennet-coagulated cheese but did not write about milk boilers or acid-coagulated cheese. A likely reason is that ricotta was not commercial because its very short shelf life did not allow distribution to urban markets. Ricotta was most likely consumed by the shepherds who made it. Even so, evidence from paintings and literature specifies that ricotta was known and likely eaten by Roman aristocrats, as well.

Ceramic milk boilers were still used by Apennine shepherds to make ricotta in the 19th century AD. Today, metal milk boilers are used, but production methods have changed little since ancient times.

Varieties/Types

Fresh ricotta can be subjected to extra processing to produce variants which have a much longer shelf life. These production methods include salting, baking, smoking, and further fermentation.

1. Ricotta salata

Ricotta salata is actually a pressed, salted, dried, and aged variety of the cheese. It is milky-white and firm and used for grating or shaving. Ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.

2. Ricotta infornata

Ricotta infornata is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. Ricotta infornata is popular mainly in Sardinia and Sicily, and is sometimes called ricotta al forno.

3. Ricotta affumicata

Ricotta affumicata is similar to ricotta infornata. It is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood, although, in Friuli, beech wood is used, with the addition of juniper and herbs.

4. Ricotta forte

Ricotta forte, also known as ricotta scanta, is produced from leftovers of any combination of cow, goat, or sheep milk ricotta. These are allowed to age for about a year, during which the cheese is mixed every two or three days to prevent the growth of mold. Salt is added as well. The end result is a soft and creamy brown paste which has a very pungent and piquant taste. It is produced in the southern part of the Province of Lecce and sold in glass jars. It is smeared on bread, mixed with tomato sauces for pasta, or added to vegetable dishes.

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Culinary Uses

• Like mascarpone in northern Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli.
• A variety of different cookies include ricotta as an ingredient.
• Ricotta can be beaten smooth and mixed with condiments, such as sugar, cinnamon, orange flower water, strawberries, and occasionally chocolate shavings, and served as a dessert.
• Basic combination (often with additions such as citrus and pistachios) also features prominently as the filling of the Sicilian cannoli and layered with slices of cake in Palermo’s cassata.
• Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Neapolitan pastiera, one of Italy’s many “Easter pies”.
• Ricotta is also commonly used in savory dishes, including pasta, calzone, stromboli, pizza, manicotti, lasagne, and ravioli.
• It also is used as a mayonnaise substitute in traditional egg or tuna salad and as a sauce thickener.
• Local ricotta is dried in the sun and made into a hard, chewy tablet called chhurpi in Himalayan areas, notably in Bhutan, Sikkim, Darjeeling and parts of Nepal.
• The fresh, soft chhurpi is the main ingredient in the Bhutanese national dish of ema datshi.
• It is often used as a substitute for paneer or chena (though the two are not identical) in the Indian dessert known as ras malai.
• Paneer is mostly casein protein, similar to cottage cheese, while ricotta is made of all whey protein.
• It can be substituted for making Indian sweets such as sondesh or dishes such as palak paneer.
• Ricotta and Mascarpone are two extremely popular northern Italian cheeses that are used extensively in creating Italian desserts like cheesecake and tiramisu.
• Ricotta is often beaten smooth and mixed with sugar, cinnamon and chocolate shavings, and served as a dessert in some parts of Italy.
• In traditional egg or tuna salads, mayonnaise is often substituted by a healthy serving of ricotta.
• This cheese also acts as a sauce thickener.

Easy Ways to Eat Your Homemade Ricotta Cheese

Want to put your new ricotta-making skills to use? Here are several easy ways to incorporate fresh, protein-packed ricotta into satisfying meals and snacks:

• Breakfast: Instead of buttermilk, try ricotta pancakes for an extra boost of protein. Make a big batch on Sunday for a quick, re-heat able weekday breakfast. Top with fresh fruit and nuts or nut butter for a satisfying start to your day. You can also add ricotta to your favorite morning smoothie.
• Lunch: Saute some summer squash and make yourself a satisfying ricotta wrap to take to work.
• Dinner: Give jarred pasta sauce a protein boost by mixing in some ricotta, and serve over whole grain pasta, spaghetti squash, or zucchini noodles. Of course, you can always make these delicious stuffed mushrooms or veggie lasagna instead!
• Snack: Instead of avocado toast, dollop 2–3 tablespoons of ricotta on thin slices of toasted baguette, and top with sliced pears, peaches, or nectarines.

How to Make Your Own Ricotta Cheese at Home

All you need to make your own homemade ricotta is milk, a little bit of vinegar or lemon juice, salt, cheesecloth, an instant-read thermometer, and about 20 minutes.

Whole milk will give you the creamiest ricotta, but a 2:1 mix of whole and low-fat milk can be used for a part-skim ricotta. Also, avoid ultra-high-temperature (UHT) pasteurized milk since the proteins and sugars are more broken down and won’t coagulate as well as regular or low-temperature pasteurized milks.

Ingredients

• 6 cups milk
• ¾ teaspoon sea salt
• 5 –6 tablespoons distilled white vinegar or lemon juice (start with 5 tablespoons if your milk is not super fresh)

Instructions

1. Line a colander with four layers of cheesecloth. Combine milk, salt, and vinegar in a saucepan over medium-low heat, and stir constantly with a silicone spatula until mixture reaches 165°F. Remove the saucepan from the heat and set aside until solid white curds form on the surface, about 2 minutes.
2. Using a slotted spoon or fine-mesh skimmer, transfer the curds to the prepared colander. Cover the top with plastic wrap and allow draining for 5–10 minutes for soft, spreadable ricotta, or up to 15–20 minutes for firmer curds (pictured below).

How to select

• Ricotta cheese should not be too crumbly or dry but instead be soft and fresh.
• The color of the cheese should be relatively uniform.
• There are 3 types of Ricotta are salted, baked and smoked. These particular methods of preparation ensure your Ricotta lasts longer.
• A pressed, salted and dried variety of ricotta is known as Salata. This hard, milky white cheese is sold in the shape of wheels and is found at gourmet cheese stores. It is mainly used for grating or shaving over pasta.
• Please check the expiry date before purchasing the product.

How to store

• All cheeses, regardless of variety, should be well wrapped and kept in the warmest section of the refrigerator (The refrigerator door is often one of the warmest spots).
• As storage life is related to the moisture content of the cheese, the softer the cheese, the shorter amount of time it will keep fresh.
• Since ricotta is a fresh cheese, it should be consumed within a day or two as it is highly perishable.

Other Facts

• Ricotta from Fine Italian Foods recently won Silver medal at the 2014 World Cheese Awards.
• The name Ricotta is derived from the Latin word recocta, meaning re-cooked or cooked twice.
• You should also be aware that freezing ricotta cheese might somewhat change the taste and texture, but it will still work well in certain dishes like soups, lasagna, sauces as well as other recipes which need cooking.
• Tofu can also be substituted in equal measures for ricotta in many recipes

Recipe

Pair fluffy pancakes with whipped lemon butter

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, separated
• 2 cups milk
• 120 grams ricotta, well-drained
• Butter, for cooking
• 1/2 cup butter, cut into 1/2-inch cubes and slightly softened
• 2 tablespoons powdered sugar, sifted
• 1 lemon, zest only
• 1/4 teaspoon vanilla

Instructions

1. Make the ricotta pancakes: In a bowl, sift together flour, baking powder, baking soda, sugar, and salt. In a large bowl, combine egg yolks, milk, and ricotta; mix until smooth. Add the dry ingredients and mix gently with a whisk or large spoon.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff but not dry. Stir a spoonful of egg whites into the batter then fold in the remaining egg whites using a rubber spatula.
3. Heat oil or butter in a large nonstick frying pan. Pour ¼ to ? cup batter per pancake onto the pan and cook for about 2 minutes or until bubbles form on the surface. Flip pancake and cook the other side for 2 minutes or until golden brown. Repeat with remaining batter.
4. Make the whipped lemon butter: In the bowl of a mixer fitted with the whisk attachment, place butter and whip on medium-high speed for 2 minutes. Add confectioners’ sugar, grated lemon zest, and vanilla. Continue to whip until light and fluffy, but not melted.
5. To serve, stack three pancakes on top of each other. Top with a spoonful of whipped lemon butter and drizzle with maple syrup. Garnish with sliced lemons, if desired.

Ricotta Cheese Cookies

Ingredients

• 2 cups white sugar
• 1 cup butter, softened
• 15 ounces ricotta cheese
• 2 teaspoons vanilla extract
• 2 eggs
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 1/2 cups confectioners’ sugar
• 3 tablespoons milk

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. In a large bowl, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
3. Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
4. Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
5. When cookies are cool, prepare icing. In small bowl, stir confectioners’ sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.

Macaroni with Sausage & Ricotta

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 tablespoons finely chopped yellow onion
• 6 ounces mild pork sausage, casings removed
• 1 14-ounce can no-salt-added whole peeled tomatoes, chopped, with their juice
• ¼ teaspoon ground pepper
• ⅛ teaspoon salt plus 1 tablespoon, divided
• 12 ounces thin tube-shaped pasta, such as pasta al ceppo
• 6 tablespoons part-skim ricotta cheese
• 10 fresh basil leaves, thinly sliced
• ¼ cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Put 2 quarts of water on to boil in a large pot. Meanwhile, combine oil, onion and sausage in a large skillet over medium-high heat.
2. Cook, stirring and crumbling the sausage with a spoon, until the onion is golden, 4 to 5 minutes.
3. Add tomatoes, pepper and ⅛ teaspoon salt; cook until the tomatoes have reduced and separated from the oil, 5 to 10 minutes.
4. Remove from heat. Add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender.
5. Just before the pasta is done, return the sauce to medium-low heat.
6. Add ricotta and basil and stir until combined.
7. When the pasta is done, drain well and toss with the sauce and Parmigiano. Serve at once.

References:

https://en.wikipedia.org/wiki/Ricotta

The post Ricotta cheese first appeared on Health Benefits.]]> https://www.healthbenefitstimes.com/swiss-cheese/ Mon, 30 Apr 2018 10:22:18 +0000 https://www.healthbenefitstimes.com/?p=35759 In North America, Swiss cheese resembles Emmental cheese which is yellow and medium to hard cheese which is originated in area around Emmental, in Switzerland. This cheese has specific appearance as the blocks of the cheese are riddled with holes which are called eyes. The Swiss cheese without eyes is called blind. It is the [...]

The post Swiss Cheese first appeared on Health Benefits.]]>

Ricotta cheese Quick Facts
Name:	Ricotta cheese
Origin	Italy
Colors	Creamy white
Shapes	Soft, creamy, fluffy and grainy
Taste	Slightly sweet
Calories	186 Kcal./cup
Major nutrients	Vitamin B-12 (43.75%) Total Fat (36.06%) Vitamin B2 (28.46%) Phosphorus (27.29%) Calcium (25.50%)

In North America, Swiss cheese resembles Emmental cheese which is yellow and medium to hard cheese which is originated in area around Emmental, in Switzerland. This cheese has specific appearance as the blocks of the cheese are riddled with holes which are called eyes. The Swiss cheese without eyes is called blind. It is the group of cheese having holes in them. They got its name as its look resembles Swiss Emmental cheese. The holes in this cheese are formed by bacteria that turn milk to Swiss cheese. The lactic acid is used by Propionibacter which is produced by other bacteria and produces carbondioxide gas. The gas forms bubbles slowly and makes holes. These holes are called eyes and the Swiss cheese which does not have holes is called blind cheese. The cheese having larger eyes offers better taste. It has the factors that include longer time and high temperature provided to the cheese for forming.

History

Swiss cheese have been a favorite type of cheese not due to the great taste but large holes which are found in every slice that makes it visually stimulating cheese. Swiss cheese has holes which make it easily identifiable that are created during production of cheese. While making Swiss cheese, some gram positive bacteria are added to the starter culture. The particular bacteria form carbon dioxide bubbles that provide the famous holes to Swiss cheese. This bacteria is responsible for forming this holes which provides it unique nutty yet sweet taste.

Swiss cheese was produced first in Switzerland. It appeared in West Central region of the country known as Emmental area. The specific section of Switzerland has large rolling areas which are excellent for pastures. The local farmers are using Emmental’s pasture for thousands of years for grazing dairy cattle. Some part of cow’s milk is set aside to make cheese.

The incredible taste and unusual appearance of Emmental cheese mixed with sweet nature of local dairy farmers stimulated a writer to pen a series of novels that revolved around Emmentals cheese and dairy industry.

It is believed that during 1300s, farmers in Emmental started to produce Emmental cheese. Swiss cheese is produced currently all over the world. It is deep yellow in color and has holes that might be sometimes golf ball size. It has strong and fruity flavor with mature woody finish.

[See image gallery at www.healthbenefitstimes.com]

Type of Swiss cheese

1. Blarney

Blarney Irish Castle Cheese is a semi-soft and natural skim cheese. It is aged for minimum 90 days. Smoked Blarney Irish Castle Cheese is non-waxed variation naturally smoked over oak fires.

2. Comte

The member of Gruyere family, Gruyere de Comte. It is a round cheese having round marble sized holes. It has a tough and dark colored rind which is enclosed a yellowish interior. It is aged longer than Swiss Gruyere, Comete is a creamy and piquant cheese having sweet and fruity flavor.

3. Jarlsberg

Jarlsberg is a cheese from Norway which substituted for Emmental. It is prepared from full cream cow’s milk and is buttery milk, rich and slightly sweet.

4. Raclette

It is the cheese made form cow’s milk which is heated under hot grill. It is the heat which intensifies full nutty and slightly fruity aroma. The rind becomes crunchy when grilled and possess savory flavor.

5. Tete de Moine

It is prepared from rich summer milk. It has firm interior and creamy to straw yellow which darkens as it ages. It has sweet and tangy flavor with hints of musty wood and nuts. It is the strongest Swiss cheese. Girollin is a French counterpart. 

Precautions                                                                                                 

• Avoid excessive use.
• Consume it in moderate amounts.

How to Eat         

• It could be consumed with fruits such as pears, apples, grapes and thinly sliced prosciutto ham and salami.
• Aged red wine, fruity white wine, tomato or vegetable juice and cran-raspberry juice also pairs well with Swiss cheese.

References:

https://en.wikipedia.org/wiki/Swiss_cheese

https://simple.wikipedia.org/wiki/Swiss_cheese

https://www.cheese.com/swiss/

http://goldenagecheese.blogspot.com/2010/10/brief-history-of-swiss-cheese.html

http://www.geniuskitchen.com/about/swiss-cheese-612

The post Swiss Cheese first appeared on Health Benefits.]]>

Swiss Cheese Quick Facts
Name:	Swiss Cheese
Origin	Emmental, in Switzerland
Colors	Pale yellow
Calories	519 Kcal./cup
Major nutrients	Vitamin B-12 (168.33% Valine (133.66%) Isoleucine (121.35%) Tryptophan (120.23%) Calcium (117.50%)