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Ingredients for Baking – So many categories, so much information, and skills too
Dairy Ingredients used in Baking: All you need to know about Milk, Cream, and Cheese
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Milk Products Chart:
Let's look at Dairy Ingredients Used in Baking: Everything is here you need to know about: Milk, Cream, & Cheese
Everything you need to know about milk products, and their relationships to each other.
Acknowledgment to: Milch.svg: The original uploader was WikiNight at German Wikipedia. Later version(s) were uploaded by Andreas 06, Dapete, Cyrotux at de.wikipedia.(Original text: WikiNight. Übersicht selbst erstellt).
As the Chart above shows, there are many types of milk products available for you to use in baking. The Chart is fascinating as it highlights the relationship between them.
Below I have chosen the most relevant milk products you would use in your home baking to give you further information.
MILK
MILK:
Milk of all Dairy products is the most basic. It comes straight from the cow and in its natural form requires no manipulation before it can be used. However, due to nutritional demands there are now many types of milk available for you to use in baking. These range from high fat milk, to milk containing no fat at all.
Whole milk contains 3.25 – 5% of fat. Low fat milk. contains 1.5 – 1.8% of fat. Non fat or skimmed milk contains less than 0.5% milk fat but it still contains the same amount of nutrients as its higher fat counterparts. Use skimmed milk to aid weight loss. A cup of cocoa made with skimmed milk provides more nutrients and fewer calories than an average chocolate dessert. Whenever possible, lower the amount of fat in a recipe by substituting one of the lower fat milks.
Milk enriches bread dough and adds silkiness, without too much richness to sauces, custards and bavarois.
Buttermilk
Buttermilk was once a residue from the dairy. It was left over from churning butter. Nowadays it is made by adding a lactic acid culture to milk. The result is far less rich than the original but it still retains the thick texture and acidic tang. Stabilizers are used to prevent it separating. Because of its name, buttermilk may sound high in fat. However, calories and fat in buttermilk depend on which type of milk was used to make it. Buttermilk can be substituted for cream in many recipes – a half cup of buttermilk has 1 gram of fat while the same serving of single cream has 31 grams.
Lactose-Reduced and Lactose-Free Milk
Lactose-reduced and lactose-free milk have been developed for people who have trouble digesting lactose – a sugar found in ‘dairy’ milk. An enzyme called lactase is added during the processing of this milk. The result is that lactose in the ‘dairy’ milk is reduced by at least 70 percent (lactose reduced) or up to 99.9 percent (lactose-free). Calories and fat in lactose-reduced and lactose-free milk depend on which type of milk was used in the process. If you are allergic to ‘dairy’ milk, it is important to check the labels of all foods you eat. Milk or components of milk are common ingredients in many different foods, some of which you might not be aware of.
Ultra Pasteurized Milk (UHT)
Ultra pasteurized milk (UHT) has gone through a process of “ultra-heat treatment” which sterilises the fresh ‘dairy’ milk by quickly heating it. UHT milk can be stored for 2 to 3 months without refrigeration. Once opened, UHT milk should be refrigerated and used as fresh milk. The ultra-heat process makes the milk taste slightly scalded. The amount of fat and calories in UHT milk depends on which type of milk was used to make it
Cream
Cream is a fantastic and widely used dairy ingredient readily available to enrich both sweet and savoury dishes. Dairy cream is made from milk fat. It is extremely high in fat and calories but is well worth the indulgence!
Dairy cream is a rich product derived from milk, characterized by its high-fat content.
It is obtained by skimming the fat from the top of un-homogenized milk, a process that can be accelerated industrially using centrifuges known as “separators”.
Cream comes in various grades, which are distinguished by their total butterfat content and may undergo different treatments such as heat or whipping.
Common types of cream include single cream, double cream, whipped cream, and sour cream, each with distinct characteristics and culinary uses.
Cream is versatile in cooking, used in both sweet and savory dishes, and can be served as a topping or incorporated into sauces, soups, and desserts.
The colour of cream can vary from white to yellowish, depending on the diet of the cows it comes from and the presence of carotenoid pigments.
In some cuisines, cream is an essential ingredient, adding richness and texture to a variety of recipes.
Double (Heavy) Cream
Double cream has between 36 and 40 percent milk fat by weight and doubles in volume when whipped. Amongst other things, Double cream is used for whipped cream and desserts.
Double cream is a high-fat dairy product, with a butterfat content of approximately 48%, which gives it a rich and velvety texture.
It is commonly used in British and European cuisine for its luxurious mouthfeel and ability to hold its shape when whipped, making it ideal for toppings and decorative finishes.
Heavy cream, also known as heavy whipping cream, has a slightly lower butterfat content of around 36-40%, and while it can be whipped, it may not be as stable as double cream.
Double cream is versatile in the kitchen, suitable for making whipped cream, custards, sauces, and as an accompaniment to desserts like scones or pies.
In recipes, heavy cream can often be substituted for double cream, though the result may not be as rich due to the lower fat content.
Whipping Cream
Whipping cream is a lower-fat version of double cream. It has a milk fat of between 30 to 36 percent. For this cream to whip properly, emulsifiers and stabilizers have to be added to the cream. As with Double Cream, both double in volume when whipped.
Whipping cream is a dairy product known for its ability to be whipped into a light, fluffy texture.
It is made by mixing milk with milk fat to achieve a high fat content, typically between 30-36%.
When whipped, it increases in volume and becomes stiff, holding its shape well, which makes it perfect for toppings and fillings in desserts.
Whipping cream can be sweetened and flavoured, commonly with sugar and vanilla, to enhance its taste.
It’s a versatile ingredient used in various recipes, from cakes and pastries to sauces and soups.
While similar to heavy cream, which contains slightly more milk fat (at least 36%), both can often be used interchangeably in recipes.
Due to its high-fat content, it’s recommended to enjoy whipping cream in moderation.
Single Cream
Single cream contains 18 to 30 percent milk fat by weight and cannot be whipped. It is used as a pouring cream over desserts and for coffee. Thick single cream can now be purchased to give a healthier option to whipped double and whipping cream. Emulsifiers and stabilizers are added to enable this. It has fewer calories and much lower fat levels.
Single cream is a dairy product with approximately 18% fat content, making it richer than milk but lighter than double cream.
It is often used for pouring over desserts like fruits, cakes, and tarts, or added to coffee for a creamy texture.
Single cream cannot be whipped to the same volume as higher-fat creams and will curdle if boiled, so it’s not suitable for recipes that require whipping or boiling.
In cooking, single cream is ideal for enriching dishes such as soups and sauces without making them too thick.
For those looking to substitute single cream in a recipe, light cream or half-and-half can be used, though they may alter the consistency slightly due to different fat contents.
Half-and-half (USA)
Half-and-half is a mixture of equal parts of whole milk and light cream, homogenized to prevent separation.
It contains from 10 to 12 percent milk fat by weight and can be substituted in many recipes calling for cream. The product cuts calories and fat but it lacks some of the velvety qualities of double or single cream.
Half and half cream in the USA is a blend of equal parts whole milk and light cream.
It typically contains about 10.5-18% fat, which is more than milk but less than heavy cream.
This dairy product is commonly used in coffee, sauces, soups, and desserts for its rich texture that is not as heavy as cream.
You can create a homemade substitute by mixing equal parts of whole milk and heavy cream.
In the UK, a similar product is known as half cream, which has a slightly higher fat content.
Store-bought half and half is homogenized, meaning it won’t separate when mixed with other ingredients.
An unopened container of half and half can last for about three to five days past the best-by date, while an opened one is good for about a week.
Sour Cream
Make your own Sour Cream & How to use it.
Creamers and Toppings
Real sour cream contains 18-20% milk fat by weight. It is created commercially by introducing a bacterial culture to cream that converts the milk’s sugar – lactose, into lactic acid. The acid thickens the cream and gives a distinctive, tangy flavour.
Low-fat and light sour creams are both made with half-and-half and contain 60% less fat than regular sour cream. Fat-free sour cream substitute is made using skimmed milk.
It is commonly used as a condiment or added to recipes to impart its tangy flavour.
It is a dairy product that has a shelf life so should be refrigerated; the exact expiration date can vary depending on local regulations.
In cooking, sour cream is often added at the end of the cooking process to prevent curdling and is popular in baked goods for its flavour and texture-enhancing properties.
Sour cream can be obtained in regular, light, and fat-free varieties.
Low-fat sour cream is a mixture of equal parts of whole milk and light cream, homogenized to prevent separation. It contains from 10-12% milk fat by weight and can be substituted in many recipes calling for cream. The product cuts calories and fat but it lacks some of the velvety qualities of double or single cream.
Homemade Sour Cream: Combine 1 cup heavy whipping cream, 2 teaspoons lemon juice or white vinegar, and ¼ cup whole milk to make your own sour cream at home.
Soured Cream Uses: Soured cream can enrich soups, and stews like goulash, and is also used in baking for a light, airy sponge cake.
Sour Cream in Baking: It’s a key ingredient for moist cakes, such as the lemon drizzle cake with a sticky, zesty lemon glaze.
Savory Dishes: Sour cream enhances the flavour and texture of dishes like sour cream and onion pasta, providing a creamy sauce for a tender pasta experience.
Versatile Ingredient: Sour cream is versatile and can be used in a variety of recipes, from dips to lasagne, adding a unique tanginess to each dish.
These imitation dairy products sometimes contain coconut oil, palm kernel oil, or other highly saturated and hydrogenated vegetable oils mixed with casein (a milk protein) and lactose (a milk sugar), used to lighten and enrich the flavour of coffee or tea. They come in various forms, including liquid, powder, and flavoured varieties.
The cream has lots of air forced into it. If left to stand it will soon return to liquid. Care must also be taken with the amount you use.
Ingredients used in the production of non-dairy products provide higher levels of calories and fat, which belies the volume on your plate!
Hydrogenation issues have to be considered also.
Toppings refer to ingredients added on top of food or beverages to enhance flavour, texture, or visual appeal. Common examples include whipped cream, chocolate shavings, or syrup on desserts and drinks. Toppings can also include savoury options like cheese or herbs on dishes like pizza or pasta.
Chantilly cream
Recipe for Creme Chantilly
Clotted cream
Chantilly cream is made by adding sugar and vanilla to whipped dairy cream.
Chantilly cream, also known as Crème Chantilly, is a cream that originated from France.
It is made by whipping heavy cream with confectioner’s sugar and is often flavoured with vanilla or other extracts.
The cream is known for its light, airy texture and is commonly used as a topping for desserts like pies, cakes, and pastries.
While similar to regular whipped cream, Chantilly cream is typically sweeter due to the use of confectioner’s sugar and may include additional flavourings.
It is named after the Château de Chantilly, where it is believed to have been first made in the 17th century.
Chantilly cream is versatile and can be flavoured in various ways to complement different desserts, making it a staple in French cuisine and pastry
Recipe for Creme Chantilly
To make Chantilly cream at home, you’ll need the following ingredients and steps:
Ingredients:
1 cup of heavy cream (cold)
2 tablespoons of granulated or powdered sugar
1 teaspoon of vanilla extract
Instructions:
1. Chill a mixing bowl and beaters in the refrigerator for at least 15 minutes before starting.
2. Pour the cold heavy cream into the chilled bowl.
3. Add the granulated or powdered sugar to the cream.
4. Begin whipping the cream and sugar with an electric mixer at medium speed.
5. As the cream starts to thicken, add the vanilla extract.
6. Continue to whip the mixture until it forms soft peaks. Be careful not to overbeat, as it can become buttery.
7. Use immediately or store in the refrigerator until ready to serve.
Enjoy your homemade Chantilly cream as a topping for your favourite desserts!
Uses and Tips:
Use as a topping for cakes, cupcakes, or fresh fruit.
Can be flavoured with different extracts or liqueurs for a unique twist.
Serve immediately or store in the refrigerator for up to 24 hours.
Ensure the cream is very cold before whipping; this helps to achieve the desired texture.
For a stiffer cream, whip until stiff peaks form, but watch closely to avoid over-whipping.
If desired, sweeten with additional sugar to taste.
This simple yet delightful recipe will yield a light and airy Chantilly cream, perfect for enhancing a wide variety of desserts.
Clotted cream
Clotted cream is a cream which is thicker than regular cream. After being heated and cooled, the cream which rises to the top during this process is skimmed off. It is delicious eaten on scones with home-made strawberry jam.
Clotted cream, also known as Devonshire or Cornish cream, is a thick, rich, and creamy spread that is traditionally made by heating full-cream cow’s milk and then allowing it to cool slowly in shallow pans.
During the cooling process, the cream content rises to the surface and forms “clots” or “clouts”, which gives clotted cream its name and distinctive thick texture.
It is an essential ingredient for a British cream tea and is often served with scones, jam, and tea.
Clotted cream has a minimum fat content of 55%, making it much richer than single cream, which has a fat content of around 18%.
The flavour of clotted cream is described as nutty and cooked milk, with a rich sweet taste and a texture that can be grainy, with oily globules on the crusted surface.
In the UK, clotted cream is protected by a Protected Designation of Origin (PDO), ensuring that only cream produced in Cornwall with the traditional method can be labelled as “Cornish clotted cream”
Recipes for making Clotted Cream at home
Traditional method:
– Begin by preheating your oven to 80°C (176°F) and pour double (heavy) cream into a shallow baking dish.
– Bake the cream for about 12 hours, then allow it to cool to room temperature.
– Refrigerate the cooled cream for another 12 hours, which will help the clotted cream to further set.
– After refrigeration, the thickened cream can be separated from the liquid; the thick part is your clotted cream.
For a quicker method (1):
– Begin by combining double (heavy) cream with mascarpone cheese and a small amount of sugar, then whip to soft peaks.
For a quicker method (2):
– Another fast-track method involves using cream cheese, sugar, and vanilla, whipped together until fluffy.
Please note, that although these two methods give a very tasty cream. They are NOT the same luxurious product as clotted cream!
Clotted cream is traditionally served with scones and jam, but it can also be enjoyed with other treats or used in various recipes. I particularly like clotted cream ice cream. Make vanilla ice cream. At the custard stage fold in clotted cream to the cooled cooked custard. Then churn as normal. Delicious, velvety, rich, and very decadent!
Remember, the key to successful clotted cream is low and slow heating, which allows the cream to clot without curdling.
If you’re short on time, the quick methods can provide a similar texture and flavour, perfect for a last-minute cream tea.
Enjoy your homemade clotted cream as a luxurious spread for a traditional English tea experience or as a decadent topping for desserts.
Creme fraiche
Crème fraiche is a thick, cultured cream that has a rich, tangy flavour, often used in various recipes as a substitute for yogurt, sour cream, or mayonnaise.
It is made by adding a small amount of buttermilk to cream and heating the mixture. It is then stored in a warm place until it thickens. This usually takes between 12 and 36 hours. The mixture is then refrigerated and can be kept up to a week.
Crème fraiche is a product that falls between fresh cream and sour cream. It is a cultured cream so has a slightly soured flavour.
It is made by adding a bacterial culture to heavy cream, which thickens the cream and gives it a slightly tangy taste that does not spoil quickly.
With a higher fat content than sour cream and yogurt, crème fraîche can withstand higher cooking temperatures without curdling, making it ideal for sauces and soups.
It’s a versatile ingredient that can be used in both sweet and savoury dishes, enhancing them with its creamy texture and slight acidity.
It is excellent for cooking with as it does not split over direct heat. Different fat levels are available.
Crème fraiche can be found in the dairy section of gourmet food stores, or it can be made at home using heavy cream and buttermilk.
Simple recipe for making Creme fraiche at home using Buttermilk
Making crème fraîche at home is a simple process that requires very few ingredients. Here’s a basic guide to help you make it.
– Double (Heavy) cream and buttermilk are your base ingredients.
– In a clean jar, mix one cup of heavy cream with one or two tablespoons of buttermilk.
– Cover the jar with a lid or a cloth to allow the mixture to breathe while keeping out foreign bodies.
– Leave the jar at room temperature for about 12 to 24 hours; the exact time will depend on the ambient temperature and desired thickness.
– Once the mixture has thickened to your liking, store it in the refrigerator.
– Your homemade crème fraiche can be stored in the fridge for up to two weeks.
Enjoy your homemade crème fraiche with fruits, baked goods, or as a base for sauces and soups! Remember, the key to a successful crème fraiche is the quality of the cream and the culturing environment, so ensure everything is clean and at the right temperature.
If you require a lower-fat or lighter version, just substitute the relevant cream at the beginning.
Simple recipe for making Crème fraiche at home substituting Yogurt as the culture
The whole egg is made up of water, protein, fat, and nutrients. Each perform different functions when you bake.
Whole egg adds structure and strength to baked goods. It does this by binding different ingredients together. Then as heat is applied the gelatinous form of the egg sets, assisting structure.
The water content of egg helps the cake to rise. Applied heat makes the water evaporate, and let off steam. This pushes against the batter structure, raising the cake. Whole egg is a leavening agent.
Whole eggs add flavour, colour, and richness to your baking. Every time you bake a cake, all of these functions are shown
Several of the processes below produce Whey as a bi-product. Below are some uses:
Cooking Ingredient: Whey can be used as a substitute for water or milk in baking recipes, adding a nutritious boost to bread, pancakes, and other baked goods.
Ricotta Making: Traditional ricotta cheese is made from whey left over from making other cheeses like mozzarella.
Fermentation: Whey is an excellent starter for lacto-fermentation, helping to ferment vegetables like cabbage for sauerkraut.
Animal Feed: In some regions, whey is given to livestock, particularly pigs, which can enhance the flavour of their meat.
Gardening: Diluted whey can be used as a pest control spray for plants or to adjust soil acidity for acid-loving plants.
Nutritional Drinks: Whey is rich in protein and probiotics, making it a healthy addition to smoothies and other beverages.
Cheese Brine: Whey can serve as a brine for cheeses like feta and mozzarella, helping to preserve them and add flavour.
These are just a few of the many creative and practical ways to utilize whey
You can use yogurt as a substitute for buttermilk when making crème fraiche at home. To ensure success:
– Use full-fat Greek yogurt to closely match the fat content and texture of crème fraiche.
– If the Greek yogurt is too thick, you can thin it with a little milk to achieve the desired consistency.
– Mix one cup of heavy cream with one or two tablespoons of full-fat Greek yogurt.
– Follow the same steps as you would with buttermilk: mix well, cover, and let it sit at room temperature for 12 to 24 hours before refrigerating.
– The resulting crème fraiche may have a slightly different flavour profile, with a bit more tanginess from the yogurt.
Enjoy your homemade crème fraiche in your favourite recipes! Remember, the quality of your ingredients will greatly influence the final product.
Yoghurt
Yoghurt, also spelled yogurt, is a food produced by the bacterial fermentation of milk.
The fermentation process involves bacteria converting the lactose in milk into lactic acid, which thickens the milk and gives yoghurt its distinctive tangy flavor.
Commonly used bacteria for making yoghurt include Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Yoghurt can be made from various types of milk, including cow’s, goat’s, and sheep’s milk, and each type offers a different flavour and texture.
It is a rich source of essential nutrients such as calcium, protein, and vitamins, particularly B12 and riboflavin.
Yoghurt consumption is associated with numerous health benefits, including improved digestion and a stronger immune system due to its probiotic content.
There are many varieties of yoghurt available, such as Greek yoghurt, which is strained to remove whey and is thicker and higher in protein, and kefir, which is a drinkable yoghurt with a thinner consistency.
The history of yoghurt is ancient, with its origins tracing back to Neolithic people in Central Asia and Mesopotamia around 5000 BC.
How to make Yoghurt
Making yogurt at home is a simple process that can be done with just a few ingredients and steps. Here’s a basic guide to help you get started:
– Heat milk to 85°C to kill any harmful bacteria. This can be done by placing the saucepan of milk in another saucepan filled with water (Bain Marie) to prevent burning.
– Cool the heated milk to 43°C using an ice bath to prepare it for fermentation. Or, Just let it stand until the temperature falls.
– Add two tablespoons of live, natural yogurt to the milk as a starter culture. Make sure the yogurt is at room temperature to activate the cultures effectively. Adding the culture to milk that is too hot will inhibit or kill the culture.
– Transfer the mixture to a container and keep it in a warm place, ideally at 38°C, for up to 7 hours to allow the yogurt to set.
– Once set, stir the yogurt and store it in airtight containers in the fridge for up to one week.
– For thicker yogurt, strain it through a muslin cloth to remove excess liquid before refrigerating. I put a clean cloth over a colander and sat in a bowl to catch strained liquids. Pour in the yogurt and leave loosely covered in the fridge, overnight. If too thick just add back some of the excess liquid.
Enjoy your homemade yogurt as is, or use it in various recipes like dips, raita, sorbets, or even as a base for creamy desserts. Making your yogurt not only saves money but also allows you to create a product that suits your taste preferences and dietary needs.
CHEESE
What is cheese?
It is best to use eggs when they are at room temperature. Leave out of the fridge for an hour before use. The whites especially gain in volume when whisked at room temperature. If you forget, quickly drop the eggs into warm water for a short time to take the chill off them.
When breaking an egg to go into other ingredients, break first into a small bowl and then add. It ensures no egg shell will be added. Also, if an egg is sour, you know before it ruins your batter and can be discarded. Rarely happens today unless you are using your own hen’s eggs. Hens have a habit of laying their eggs in challenging places so cannot guarantee freshness.
If concerned about the freshness of eggs, drop into a bowl of cold water. If the egg floats upwards there will be air inside the shell so not very fresh. The fresher the egg the nearer to the bottom of the bowl the eggs will float or settle.
The general guide for using eggs in a sauce is 4 eggs per pint (1/2 litre) of liquid. This applies to all liquids including mayonnaise and crème anglaise.
Make sure all utensils and bowls are clean and grease free if using them to make meringue.
The easiest way to separate yolks from whites is to carefully break the egg into a bowl. Using clean hands to scoop out the yolk. Allow the white to fall back in through your fingers. Err on the side of caution, place yolk in another bowl. Empty the white into a second bowl too. Work on one egg at a time.
If one bit of yolk is left behind in the whites you must discard as they will not whisk up.
If you do get a little egg shell in your egg, use a larger piece of shell to get it out. This works much better than your finger, or a spoon.
When using yolks as a wash, add a little water to thin the egg to make it easier to brush on smoothly.
Make sure the egg part of liquid in the recipe is measured out correctly.
Eggs cannot fully replace other liquids in recipes where a mixture of egg and another liquid is required. The recipe balance must be maintained.
If the egg is the raising agent in your recipe, by substituting another liquid without dealing with the raising part could cause a disaster.
In the European Union, cheese varieties are classified based on a system that protects the names and quality of regional foods:
Protected Designation of Origin (PDO): This label is given to cheeses that are produced, processed, and prepared in a specific geographical area, using recognized know-how.
Protected Geographical Indication (PGI): Cheeses with this label are linked to a geographical area where at least one of the stages of production, processing, or preparation takes place.
Traditional Speciality Guaranteed (TSG): This classification is not about the origin but highlights traditional character, either in the composition or means of production.
For example, “Roquefort” has a PDO classification, meaning it must be made in a particular region of France using traditional methods. Similarly, “Feta” is a PGI cheese, indicating that it is traditionally and at least partially manufactured within a specific area.
The EU maintains a database called DOOR (Database of Origin and Registration) that includes all registered names and details about each cheese’s classification. This system helps in preserving traditional recipes and methods, ensuring quality, and protecting the reputation of European cheeses worldwide.
#Nb: The Production Process Classification allows for all of the other groups to be incorporated within it. This therefore is the Classification to be used below.
How are the varieties of cheese classified?
In the European Union, cheese varieties are classified based on a system that protects the names and quality of regional foods:
Protected Designation of Origin (PDO): This label is given to cheeses that are produced, processed, and prepared in a specific geographical area, using recognized know-how.
Protected Geographical Indication (PGI): Cheeses with this label are linked to a geographical area where at least one of the stages of production, processing, or preparation takes place.
Traditional Speciality Guaranteed (TSG): This classification is not about the origin but highlights traditional character, either in the composition or means of production.
For example, “Roquefort” has a PDO classification, meaning it must be made in a particular region of France using traditional methods. Similarly, “Feta” is a PGI cheese, indicating that it is traditionally and at least partially manufactured within a specific area.
The EU maintains a database called DOOR (Database of Origin and Registration) that includes all registered names and details about each cheese’s classification. This system helps in preserving traditional recipes and methods, ensuring quality, and protecting the reputation of European cheeses worldwide.
#Nb: The Production Process Classification allows for all of the other groups to be incorporated within it. This therefore is the Classification to be used below.
How are the varieties of cheese classified in the EU?
In the European Union, cheese varieties are classified based on a system that protects the names and quality of regional foods:
Protected Designation of Origin (PDO): This label is given to cheeses that are produced, processed, and prepared in a specific geographical area, using recognized know-how.
Protected Geographical Indication (PGI): Cheeses with this label are linked to a geographical area where at least one of the stages of production, processing, or preparation takes place.
Traditional Speciality Guaranteed (TSG): This classification is not about the origin but highlights traditional character, either in the composition or means of production.
For example, “Roquefort” has a PDO classification, meaning it must be made in a particular region of France using traditional methods. Similarly, “Feta” is a PGI cheese, indicating that it is traditionally and at least partially manufactured within a specific area.
The EU maintains a database called DOOR (Database of Origin and Registration) that includes all registered names and details about each cheese’s classification. This system helps in preserving traditional recipes and methods, ensuring quality, and protecting the reputation of European cheeses worldwide.
#Nb: The Production Process Classification allows for all of the other groups to be incorporated within it. This therefore is the Classification to be used below.
Fresh Cheese
Link to Varieties
The main factor in categorising cheese is age. Fresh cheese must have preservatives added or they could spoil in a few days.
Fresh cheese refers to cheese in its youngest, purest form, not aged for a significant amount of time and without a rind.
For these, the simplest of cheeses milk is first curdled. The whey is drained off leaving the curds which are usually soft, spreadable, and mild in flavour.
It typically has a mild, sometimes salty or tangy flavor, and a texture that can range from creamy and spreadable to soft and pliable, to crumbly.
Common examples of fresh cheese include ricotta, goat cheese, mozzarella, feta, and queso fresco.
Cream Cheese, Quark, and Cottage Cheese, are a few of the many young cheeses based upon un-pressed curds. They have a very delicate flavour and make excellent ingredients which ‘carry’ others in a recipe.
The production process involves “ripening” milk with starter cultures, which convert lactose into lactic acid, thickening the milk to form curds.
Fresh cheeses are versatile in culinary uses, suitable for both savoury dishes and desserts.
Cream Cheese
Cream Cheese originally had cream added to it. This was lightly mixed in to produce the creamy concoction. Nowadays, Lactic Acid is used instead of cream.
It is a soft, fresh cheese made from cow’s milk and cream. – Cream cheese is not aged like other cheeses and is meant to be consumed fresh.
It is known for its rich, creamy texture and mild tanginess.
The fat content of Cream Cheese in Britain has to be within the range of 45 to 65%. In America the fat content is lower, a minimum of 33% fat is required; and no more than 55% moisture content.
Cream cheese can be used as a savoury or sweet ingredient. Spread it onto a bagel before smoked salmon is liberally applied. Or, use it to make a baked cheesecake, rich and unctuous. It can be used as a dip, or spread onto crackers as an appetiser. There are lots of uses for this versatile young cheese, from spreads through to desserts.
Cream cheese originated in the United States in the 1870s and has become a staple in many cuisines throughout the world.
Cream cheese can be made at home by adding an acid to milk and cream, and then straining the curds.
You can freeze cream cheese. However, if used for spreading, once thawed, it may become grainy affecting its spreadability. If freezing, best to use the cream cheese to cook with.
Recipe for making cream cheese at home (1)
Making cream cheese at home is a simple process that requires only a few ingredients and some patience. Here’Making cream cheese at home is a simple process that requires only a few ingredients and some patience. Here’s a basic guide to help you get started:
Begin with fresh, high-quality whole milk for the best flavour and texture.
Heat the milk gently to a simmer, being careful not to boil it, to encourage the milk proteins to unravel.
Add an acid, such as lemon juice or vinegar, to coagulate the milk proteins and form curds.
Once the curds have formed, separate them from the whey by straining through a cheesecloth or a fine mesh sieve.
Blend the curds in a food processor until smooth and creamy, adding salt to taste.
For a richer cream cheese, consider using a combination of milk and cream or heavy cream alone.
Customize your cream cheese by adding herbs, spices, or other flavourings of your choice.
Store the cream cheese in an airtight container in the refrigerator.
Remember, the key to great homemade cream cheese is patience and gentle handling of the ingredients. Enjoy your homemade spread on bagels, in recipes, or as a dip! For detailed recipes and variations, you can find numerouss a basic guide to help you get started:
Begin with fresh, high-quality whole milk for the best flavour and texture.
Heat the milk gently to a simmer, being careful not to boil it, to encourage the milk proteins to unravel.
Add an acid, such as lemon juice or vinegar, to coagulate the milk proteins and form curds.
Once the curds have formed, separate them from the whey by straining through a cheesecloth or a fine mesh sieve.
Blend the curds in a food processor until smooth and creamy, adding salt to taste.
For a richer cream cheese, consider using a combination of milk and cream or heavy cream alone.
Customize your cream cheese by adding herbs, spices, or other flavourings of your choice.
Store the cream cheese in an airtight container in the refrigerator.
Remember, the key to great homemade cream cheese is patience and gentle handling of the ingredients. Enjoy your homemade spread on bagels, in recipes, or as a dip! For detailed recipes and variations, you can find numerous resources and video tutorials online.
Recipe for making cream cheese at home (2)
Recipe for making cream cheese at home (1)Here is a simple way to make cream cheese using yogurt:
Begin with plain, unflavoured full-fat yogurt for the best results.
Line a strainer with cheesecloth or a clean kitchen towel and place it over a bowl to catch the whey.
Pour the yogurt into the lined strainer and cover it with a plate or plastic wrap.
Place the strainer and bowl in the refrigerator and let the yogurt drain for 24 hours.
After 24 hours, check the consistency of the yogurt. If it’s still too liquid, let it drain longer.
Once the desired thickness is reached, transfer the thickened yogurt to a bowl.
Add a pinch of salt to taste and mix well.
Your homemade cream cheese is now ready to use in your favourite recipes or enjoy on its own! Interestingly, This method is how you turn ordinary yoghurt into Greek yoghurt, half way along the process of turning it into cream cheese.
This method will give you a cream cheese that’s tangy and rich in probiotics.
Cottage Cheese
Cottage Cheese is made from un-pressed young curds drained and then washed to remove the acidic whey. The crumbly curds left behind have a delicate flavour and are ideal as a carrier for other flavours. The ‘curds and whey’ as they are also known can then be dressed with cream.
Commercially, Cottage Cheese is mostly made from low fat cows milk. This makes it a very healthy alternative to full fat cheese. It is high in protein, nutrients and calcium, and has between 18 and 44% fat. The lower fat alternative the most popular which makes it a good diet food.
It is made by curdling pasteurized cow’s milk with an acid or bacteria, which separates the milk into curds and whey. The curds are then washed
It’s a versatile food that can be used in a variety of dishes, from salads to pancakes.
The name “cottage cheese” comes from the simple way it was traditionally made in cottages from leftover milk after making butter.
Quark
Quark is a type of fresh dairy product made by souring milk with lactic acid bacteria cultures and then straining it to achieve the desired curdling.
It is classified as a fresh acid-set cheese and can be made without rennet, although modern production sometimes includes small quantities of rennet.
The texture of quark is soft and white, often compared to yogurt or cream cheese, and it is typically unaged and unsalted. Quark has a mild taste, not too sweet or tart, and its consistency can vary from creamy to somewhat firm.
The fat content of quark is dependent on the milk used to make it. The fat content can range from between 3% and up to 40%. To make this higher fat level fresh cream is added to boost it. The higher the fat levels the softer and creamier quark becomes.
Quark can be used as an ingredient in snacks, salads, main courses, side dishes and desserts. It is a staple in the cuisines of many Central and Eastern European countries, as well as in Scandinavian regions.
Nutritionally, quark is high in protein, low in sugar and carbohydrates, and can be a source of healthy fats depending on the milk used. It’s also known for containing beneficial probiotic bacteria due to the fermentation process, which can aid digestion.
Whey Cheese
– Begin by combining double (heavy) cream with mascarpone cheese and a small amount of sugar, then whip to soft peaks.
Link to Varieties
Whey cheeses as the name suggests are fresh cheeses made from whey a bi-product of cheesemaking. Once the ‘solid’ curds have been removed to make into other cheeses, the ‘liquid’ left over is whey.
Surprisingly, this ‘left over’ whey contains about 50% of milk solids. The whey also includes most of the lactose and lactalbumin.
There are two types of whey cheese which are fundamentally different to each other:
Albumin cheese: This type is made by coagulating the proteins in whey using heat and sometimes acid. Ricotta and mizithra are examples of albumin cheese, which have a low lactose content and a white-to-yellowish colour.
Brown cheese (Brunost): This type of whey cheese is created by boiling down the whey to concentrate the sugar, resulting in a sweet, caramelized flavour. It has a higher lactose content and a yellowish-to-brown colour. Brown cheese is not technically a cheese. However, in countries where it is popular it is sold at cheese counters. Brunost is a popular variety.
Whey cheeses are included in the European Union’s appellation system under “other products of animal origin” rather than “cheeses”.
Popular whey cheeses around the world include Ricotta from Italy, Mató from Spain, Brunost from Norway, and Myzithra from Greece.
The production of whey cheese is not only economical but also environmentally friendly, as it utilizes the leftover whey that would otherwise be discarded.
Ricotta
Ricotta is a traditional Italian whey cheese.
It is made from the whey left over from the production of other cheeses, using sheep, cow, goat, or Italian water buffalo milk.
The whey is left to sit for 12-24 hours at room temperature. This additional fermentation makes the whey very acidic.
It is then brought to near boiling point where the protein particles remaining in the whey are separated out. Once strained the ‘fine’ solids left behind are Ricotta.
Homemade ricotta can be made by heating whey or whole milk with an acid like vinegar or lemon juice and then straining it.
It has a fat content of about 13%. The cheese has a creamy texture and a slightly sweet taste.
Ricotta is highly perishable but can also be found in aged varieties which last longer.
It is commonly used in Italian dishes like lasagne, cannoli, and ravioli, as well as in desserts.
Brunost
Although produced by cheese makers, Brunost is not made from coagulated milk proteins so cannot be classified as a cheese.
Brunost is a traditional Norwegian whey cheese with a distinctive caramel flavour. In Northern Europe where this type of ‘cheese’ is popular, they do think of it as a cheese. It is sold from the cheese counter.
Brown cheese has a set texture which is similar to Gouda cheese. Unlike hard cheese though it will not crumble. Brunost is a sweet ‘cheese’ with a caramel flavour.
It’s made from a combination of whey, milk, and cream, and its unique brown colour comes from the caramelization of milk sugars during the boiling process.
It is made by boiling whey, milk, and cream to a point where the milk sugars caramelize, giving brunost its characteristic brown colour and sweet taste. While it is called cheese, brunost is technically not a cheese but rather a bi-product of cheese production.
There are different varieties of brunost, such as Gudbrandsdalsost, which is made with goat’s milk for a stronger taste
This cheese is not only a staple in Norwegian cuisine but also a part of Norway’s cultural heritage and identity.
Brunost is enjoyed in various ways, commonly sliced thinly and served on bread, crispbread, or biscuits, and can even be used in sauces.
The creation of modern brunost is attributed to Anne Hov, a milkmaid from the Gudbrandsdalen valley, who developed the product in the 19th century to help improve the local economy.
Stretched Curd Cheese
List of Varieties
Stretched curd cheese as the name suggests is a group of cheeses where the hot curd is stretched into particular shapes.
These cheeses can be eaten fresh like Italian Mozzarella, which will only stay fresh for a few days, gut can be transported and kept easily if in a brine solution.
A semi-hard and aged variety of stretched curd cheese like Halloumi from the Eastern Mediterranean, will keep well.
These cheeses need a starter which requires heat to be activated. These are known as ‘thermophilic latic fermentation starters’.
Many strong cheeses also use this starter which increases flavour and aroma.
Mozzarella
Mozzarella is a soft moist cheese from Italy. It has a fat content of 22%.
It is usually eaten within one day when freshly made in the local dairy. This Artisan mozzarella can be kept for a week if covered in brine.
Now though, it can be transported and kept for much longer if vacuum packed and brined.
The best mozzarella is made from buffalo milk, but can also be made using cow, sheep, or goat’s milk.
Mostly used on pizzas and pasta where its stringy texture is valued. Usually served together with a stronger flavoured cheese as mozzarella does not have this strong flavour.
Halloumi
Unlike mozzarella, no acid-producing bacteria are used in the preparation of halloumi, rennet instead is used to curdle the milk. This popular Eastern Mediterranean (Greek) cheese is a semi-hard, un-ripened cheese, made from a mixture of sheep and goats milk, with the addition of cows milk allowed.
The fat content of halloumi is approximately 25% wet weight, 47% dry weight, and 17% protein.
Halloumi is often used in cooking. It can be fried until brown without melting as it has a higher melting point. This makes it an excellent cheese for frying, or grilling.
Unlike other cheeses, halloumi is firm when cooked which makes it a good meat substitute in dishes.
Cooked Pressed Cheese
List of Varieties
The origins of cooked pressed cheese comes from the Alps of Europe. Also known as Alpine cheeses, these hard and semi hard cheeses have a distinct texture and flavour.
Like stretched curd cheese, cooked pressed cheese needs a starter with added heat to over 45 degrees C, to separate the curds from whey and give the desired characteristics in the ‘made’ cheeses. These starters are known as ‘thermophilic latic fermentation starters’.
The difference between cooked pressed and stretched curd cheese are that as the name suggests, cooked pressed cheese is pressed once the starter has separated the curds from the whey.
When ripe, the cheeses have a firm but elastic texture. When cooked they are often gooey, slick, stretchy, and runny.
Historically, these cheeses were made in the mountains during summer where the herds were grazing, and stored there until the autumn. These round, high rind, ‘wheel’ cheeses, were brought back down with the cows for the winter.
Holes in the cheese develop during storage. Initially kept cold, then brought into a warmer storage area where CO2 is given off within the cheeses giving the holes this type of cheese is famous for. Once developed the cheeses were again stored and aged in cooler surroundings.
The best known cheeses of the type, all made from cow’s milk, include the Swiss Emmental, and Gruyère.
Altering the salt content and heat during production produce a hard, long lasting cheese, the most famous of which is the Italian cheese Parmesan.
Emmental
One of the famous Alpine cheeses, Emmental is a raw cow’s milk, medium hard cheese. It is yellow in colour, with a mild, savoury flavour.
From the Emmental Region, it was first written about in 1293, but only became known by its regional name in the 16th Century.
Early cheeses were frowned upon if there were holes within the cheese. Nowadays, holes are an essential characteristic of the cheese. To get the holes in cheese, CO2 pockets have to be tapped. The cheese is taken from the cold storage and then warmed up to 27 degrees, before returning the now holed cheese to cold storage. A second bacteria is first added which aids this.
Emmental cheese is usually consumed cold, as chunks or slices. Mixed with Gruyere it is also used in a number of hot dishes, including fondue, and gratin.
Emmental cheese has 45% fat in dry matter, which is when all of the liquid contained within the cheese is removed first before testing.
Parmesan (Parmigiano Reggiano)
Another hard yellow swiss cheese, named after the village where it was originally developed.
Unlike emmental, gruyere does not have holes, and is frowned upon if it does. As a young cheeses it has a sweet and creamy flavour which develops over time to a nutty, earthy flavour.
Gruyere has a lower moisture content than emmental, and a harder cheese. Once it is fully ripe (5 to 12 months), this cheese develops small cracks which give it a grainy texture. A slightly higher fat content than emmental too.
Gruyere is thought of as one of the finest baking cheeses. Famous as the cheese used in French onion soup.
Gruyere
Is made from Cow’s milk, which is aged for at least 12 months. It is a very hard cheese which lasts a very long time before going off.
This is the classic cheese for Italian pasta dishes, amongst many others.
My favourite is to have large peeled ‘shards’ as part of the wonderful Caesar Salad. None of your fine grated Parmesan here, yum.
Samuel Pepys highlighted in his diary during the Great Fire of London, how he removed his ‘ring’ of cheese from his house and buried it a safe distance from the fire.
Cheese was hugely expensive, so the long shelf life of Parmesan made it very popular.