BASICS
Milk
When people think of milk the first thing that comes to mind is a cow. There are however three other milks that are vital in regards to the dairy products we know and enjoy on a regular basis. These are, Buffalo milk, Goat milk and Sheep milk. Buffalo milk is the most similar to cows milk and is commonly used to make cheeses, yoghurt and ice cream, it is slightly sweeter in flavour and slightly higher in fat. Goat milk is also used to make cheeses and is consumed by some as an alternative to cows milk being that it is higher in protein and potentially easier to digest. Goat milk is considered by some to be sweeter than cow milk however others find the flavour slightly sour and pungent this depends largely on how the goat milk is handled. Goat milk is also commonly used to make soaps. Sheep milk is sweeter and creamier than cow milk and does not have the pungent flavour people relate to goat milk. Sheep milk is used to make various cheeses that are popular the world over. Cow milk, being the most common milk is the main source of all dairy products and this is generally due to the fact that cows produce more milk. Cream, yoghurt, butter, cheeses, and sour cream are just some of the bi-products of cows milk.
Cream
Cream is bi-product of milk, when milk cools cream sets on the top due to it's high fat content. Cream is generally sold as pure cream, thickened cream and dollop cream. Thickened cream has gelatine added as a thickener and stabiliser. Dollop cream also known as double cream has no gelatine or thickeners added and is thicker due to it's higher fat content which is achieved by prolonged processing. Dollop cream is the actual consistency of cream that has set naturally on top of milk that is not processed. Cream is an extremely versatile product and can be used in savoury and sweet dishes. When used as a savoury, cream can be used in sauces, soups, bakes mash and ptato name but a few. Cream has a smooth velvety texture and a subtle flavour that becomes richer when cooked and reduced, cream also has the quality of absorbing the flavour of the ingredients it is cooked with be it sweet or savoury. When used as a sweet, cream can be used as a side that softens the sweetness of the main ingredients, cream can also be used to create the main element of desserts such as panna cotta, semi freddo and creme brulee to name but a few.
Yoghurt
Yoghurt is made by bacterial fermentation of milk, bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus are added to heated milk which in turn allows the sugars in milk to ferment in the right environment resulting in yoghurt. Yoghurt is a versatile product that can be used in savoury or sweet dishes . Yoghurt is lightly tart and has a smooth, creamy texture that can vary between light and dense depending on the variety. When used a a savoury yoghurt can be used to make dips, marinades and dressings, used in sauces such as curries or as an alternative to sour cream in stroganoff. Yoghurt can be hung like cheese to make savoury or sweet labne. When used as a sweet yoghurt can be used as a side to balance the sweetness of the main ingredients. Yoghurt can also be used to create the main element of desserts such as panna cotta, semi freddo and to name but a few.
Sour Cream
Sour Cream is traditionally made by allowing cream to ferment at a moderate temperature. Sour cream that is sold regularly is made by adding cultures and lactic acid to heavy cream. Sour cream can be used in savoury or sweet dishes . Sour cream is slightly less tart than yoghurt and has a smooth, creamy texture . When used a a savoury sour cream can be used to make dips, marinades and dressings, sour cream can be used to finish pasta sauces, thicken soups and is traditionally used in stroganoff. Sour cream can be added to yoghurt and hung like cheese to make a creamier savoury or sweet labne. When used as a sweet sour cream can be used as a side to balance the sweetness of the main ingredients or used to create the main element of a dessert such as no bake cheese cakes or pana cotta.
Creme Fraiche
Creme Fraiche is a french term that means fresh cream. This however is not the case, creme fraiche is very similar to sour cream being that both are made by allowing cream to ferment at a moderate temperature or by adding cultures and lactic acid to heavy cream. The real difference between the two is that creme fraiche is not as sour and is fattier, richer and less watery than sour cream. Creme fraiche has all of the same uses as sour cream.
Cream Cheese
Cream Cheese comes in many different varieties, the most common is Philadelphia (philly), mascarpone and Neufchâtel. All cream cheeses have similar flavour being, rich, slightly salty and in some cases slightly sweet. Philly and Mascarpone are well suited to cooking with both savoury and sweet applications and can be used to thicken soups and sauces, Mascarpone in particular has a more neutral flavour and can be used as an alternative to cream. Both Philly and Mascarpone are great for making cheese cakes, when it comes to Tiramisu however there is no substitute for Mascarpone. Neufchâtel is lower in fat and higher in moisture and is not well suited to cooking however it can still be used as a substitute for cream cheese. Neufchâtel has a rich tangy flavour and is good for sandwiches, dips and spreads as are all cream cheese.
Cottage Cheese
Cottage Cheese is basically the first step in making cheese, curds which are the result of separating the fat from the protein in milk are then combined with some of the remaining whey with the result being cottage cheese. Cottage cheese is really easy to make and absolutely delicious, when making cottage cheese yourself it is best to use un-homogenised milk as it has been less processed, has more fat and better flavour. Cottage cheese has a slightly acidic flavour due to the why being added back in and a lumpy yet creamy texture. Cottage cheese can be used to make all manner of things, such as cheese cakes, spreads, dips, pasta bakes and much more. Cottage cheese is also great on sandwiches, wraps, toast and crackers.
Ricotta
Ricotta, like cottage cheese is is another of the first steps of making cheese, the real difference between ricotta and cottage cheese is that ricotta is hung in a cheese cloth to remove much of the whey, with much of the whey gone so to is the acidic flavour resulting in a dry, relatively bland and slightly grainy ricotta. Ricotta can be used to make pastries (sweet and savoury) as a filling for pastries, gnocchi, cheese cakes, fritters and much more.
Block Cheese
Block Cheese is a style of cheddar cheese which can be mild, mature (tasty) or sharp (vintage). Generally the less a cheddar has been aged the milder the flavour will be and the better the cheese will melt, as cheddar cheese ages the protein strands break down making it dryer, crumblier and less likely to stretch. Most block cheese sold in Australia has as only been aged for a maximum of twelve months with some varieties only having been aged for matter of weeks. There are of course exceptions to this with a variety of cheddars available in block form that have been aged long enough to developed sharp complex flavours. Block cheese has a huge variety of uses and is a staple in many house holds.
Shredded Pizza Cheese
Shredded pizza cheese is shredded block mozzarella which technically is a form of mozzarella that has had salt added and been aged to remove the moisture and add flavour. Shredded pizza cheese can also be made up of a combination of shredded mozzarella and mature cheddar which adds another element of flavour. Shredded pizza cheese has many other uses than just pizzas and can be used for any dish that requires golden melted stretchy cheese.