Cheese

Sous Vide Fresh Ricotta Cheese

(Courtesy of Violet Willis, Kilby Ridge FarmSous Vide Fresh Ricotta Cheese, Dennysvile, ME)

INGREDIENTS

  • 3 quarts fresh milk (goat, cow, sheep, or combo)
  • 6 ounces (180 ml) vinegar

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme water oven to 172F/78C.
  2. Put the milk into a large (gallon/3.8 liter) zip closure cooking pouch; use the Archimedes Principle to remove most of the air and zip the seal.
  3. Submerge the pouch in the water bath and cook for 30 minutes until the milk is heated through.
  4. Open the pouch and add the vinegar. Stir gently and reseal the pouch.
  5. Continue to cook in the pouch for 15 minutes more.
  6. Remove the pouch from the water bath, open, and collect the curd that has floated to the top with a slotted spoon.
  7. Transfer the curd to a fine mesh sieve or colander, lined with four layers of cheesecloth and let it drain for about an hour.
  8. Enjoy the fresh cheese warm with a drizzle of honey or transfer to a tightly sealed container and refrigerate for several days.

Sous Vide Chile con Queso Tradicionale

sous_vide_chile_con_queso

Makes about 1-1/2 cups (360ml) (to multiply, make separate batches of this recipe each in its own pouch)

INGREDIENTS

  • 2 tablespoons (60 ml) lard or, if you prefer, high-smoke point vegetable oil
  • 1/2 onion, peeled and finely diced
  • 1 tomato, stemmed, seeded, and diced
  • 10 large roasted green chile peppers, seeded and chopped
  • 1/2 cup (60 g) shredded queso asadero (white Mexican cheese)
  • 1/2 cup (60 g) shredded pepper jack cheese
  • 1/4 cup (60 ml) milk
  • 1/2 teaspoon (2.5 ml) ground paprika
  • 1/4 teaspoon (1.25 ml) salt or to taste
  • 3 or 4 dashes Cholula or Tabasco hot sauce or to taste (optional for those who like it hotter!)


INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme water oven to 160F/71C.
  2. On the stovetop, heat the lard or oil in a skillet over medium heat.
  3. Add the onion and tomato and saute until the onion has become translucent, about 5 minutes.
  4. Add the green chile and continue to cook for another 2 minutes. Remove from the heat and allow the vegetables to cool for a few minutes.
  5. Put the cheeses, milk, cooled pepper mixture and seasonings into a zip-closure cooking pouch. Press out most of the air with your hands and zip the seal. (Do not attempt to vacuum seal liquids using a suction vacuum sealer. It’s not critical to completely remove the air, because you are just melting, not cooking.)
  6. Submerge in the water oven for about 20 minutes to fully melt the cheese. Remove the pouch and massage the contents periodically to mix.
  7. Pour the queso into a warm serving bowl and enjoy with chips. (Keep any remaining dip hot and fresh in its zip pouch, submerged in the water bath.)

Sous Vide Pale Ale Spinach Cheese Dip

Makes about 8 servings (multiplies easily for bigger crowds)
Sous Vide Pale Ale Spinach Cheese Dip

INGREDIENTS

  • 1 pound (456 g) cream cheese, cubed
  • 2 ounces (57 g) smoked Gouda, grated
  • 4 ounces (120 ml) Firestone Union Jack IPA (or your favorite)
  • 1/2 cup (25 g) fresh baby spinach leaves, well-washed and chopped
  • 1/2 medium red bell pepper, stemmed, seeded, and diced, plus some for garnish if desired
  • 1 garlic clove, peeled and pressed
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) Herbes de Provence
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) white pepper
  • 1 sourdough round loaf (optional) for serving

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 180F/82C.
  2. Put all ingredients into a small (quart/0.9 liter) zip-closure cooking pouch.
  3. Use the displacement method (Archimedes Principle) to remove the air from the pouch and zip the seal.
  4. Submerge the pouch and cook for 30 minutes to 1 hour, until the cheese has fully melted.  Intermittently remove the pouch from the water bath and massage the contents through the pouch to combine and return pouch to water bath.
  5. With a bread knife, remove the top from the loaf of bread, if using, and hollow out the middle to make a bread bowl.  Tear the interior bread into bite-sized pieces for dipping.
  6. When fully melted, pour dip into the bread bowl or a serving dish and top with additional red pepper garnish for color; serve with torn bread, crostini, toast points, or chips.  Or drizzle onto tortilla chips with your favorite accompaniments for nachos. (Hint:  Use what you need for serving and leave remainder in the water oven, in its zip pouch, to stay warm without growing a ‘skin’!)

Sous Vide Queso Blanco Dip

Sous Vide Queso Blanco DipServes 4 to 6

INGREDIENTS

  • 1-1/2 cups (195 g) asadero or Chihuahua cheese*, finely shredded
  • 4 ounces (113 g) diced green chilies
  • 1/4 cup (60 ml) half-and-half
  • 2 tablespoons (20 g) onion, grated
  • 2 teaspoons (10 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) salt
  • 1 serrano pepper, stemmed and finely chopped (seeds optional to your liking)

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 175F/80C.
  2. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  3. Submerge the pouch in the water bath to cook for about 30 minutes, or until the cheese has melted. Periodically remove the pouch and massage the contents through the wall to mix. Return the pouch to the water oven to continue cooking and to keep warm until serving.
  4. Pour dip into warm serving bowl (or ladle from pouch into individual serving bowls as needed.) Serve with tortilla chips or as a cheese sauce on chicken or fish.

Garlic Cheese Risotto

Garlic Cheese RisottoServes 4

INGREDIENTS

  • 1 cup (90 g) Arborio rice
  • 1 teaspoon(5 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) roasted minced garlic (jarred)
  • 3 cups (720 ml) chicken or vegetable broth
  • 1 sprig fresh rosemary, leaves only, minced
  • Salt and pepper to taste
  • 1/3 cup grated Romano cheese

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 183F/83C.
  2. Put all ingredients, except the cheese, into a zip-closure cooking pouch.
  3. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
  4. Submerge the pouch and cook for 45 minutes.
  5. Open the pouch, fluff the rice with a fork, and transfer to a warm serving bowl.
  6. Stir in the cheese and serve.