Recipes Included On This Page Leeners Feta Cheese Lemon Cheesecake (lactose-free) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Leeners Feta Cheese Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 gallons goat milk or whole cows milk 1/4 teaspoon mesophylic MA 1/2 teaspoon calcium chloride 1/4 teaspoon liquid rennet 2 tablespoons cheese salt Pasteurize the milk and cool to 85F. Add 1/4 teaspoon of Mesophylic MM and stir gently. Let the milk set with cover on at 85F for 60 minutes. In a glass dish combine 1/2 teaspoon of calcium chloride with 2 tablespoon of cool distilled water. Add this mixture to the milk and stir gently for 30 seconds. Keep the temperature of the milk at 85F. Add 1/4 teaspoon of liquid rennet to 4 ounces of cool distilled water. Stir the diluted rennet gently into the milk. Cover and allow the milk to set undisturbed for 30 minutes or until the milk forms a solid curd that shows a clean break. If the curd is more like a soft yogurt you need to wait longer before cutting the curd. Cut the curd into 1/2 inch slices all the way across the pot. Turn the pot 90 degrees and repeat the process. Stir the curd slowly every 10 minutes for 1 hour while gradually heating to 95F. After an hour of slow cooking, drain the whey by pouring through a colander. Let the curds drain for 1 hour. The curd will form back into a solid mass. Cut the curd into small blocks and turn it over in the colander. Let drain for another 1/2 hour. Salting to taste is optional. Pack curd into a sterilized quart jar. Prepare a brine of 2 cups water and 2 tablespoons cheese salt. Pour the brine over the curd. Seal the jar and let it sit in refrigerator for at least 2 weeks. The longer it ages, the better it gets. This classic goat cheese is best when goat milk is used but a very good Feta can be produced from whole cows milk. Source : "leeners.com" Contributed to the FareShare Gazette by Fatima; 17 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Cheesecake (lactose-free) Recipe By :The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Base** 1 1/2 cups graham cracker crumbs -- (375 mL) 1/4 cup granulated sugar -- (50 mL) 3 tablespoons vegetable oil -- (45 mL) 1 teaspoon cinnamon -- (5 mL) **Filling** 21 ounces silken firm tofu -- (594 g) [two 10.5 oz/297 g packages] 4 eggs -- separated 1 cup granulated sugar -- (250 mL) 1/4 cup fresh lemon juice -- (50 mL) 2 tablespoons all-purpose flour -- (25 mL) 1 tablespoon grated lemon rind -- (15 mL) 1 teaspoon vanilla -- (5 mL) 1/2 teaspoon salt -- (2 mL) Preheat oven to 350F (180C). Line a 9-inch (2.5 L) springform pan with parchment paper. (This will prevent any metallic taste that may occur from the acid in the filling reacting with the metal in the pan.) Put the tofu into a sieve to drain. Combine the crumbs, sugar, oil and cinnamon in a bowl. Press onto the bottom and 1 inch (2.5 cm) up the sides of a 9-inch (2.5 L) springform pan. Bake for 10 minutes. Cool. Whirl the drained tofu, egg yolks, sugar, lemon juice, flour, lemon rind, vanilla and salt in a food processor until smooth. Transfer to a large mixing bowl. Beat the egg whites until stiff. Fold into the lemon mixture. Turn into the prepared shell. Bake for 60 to 65 minutes or until almost firm in the center. Cool. Cut into wedges for serving. Makes 8 servings. From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 277 Calories; 9g Fat (28.5% calories from fat); 4g Protein; 46g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 257mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates.

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