CHEESE INFO (3 OF 3)

      Title: CHEESE INFO (3 OF 3)
  Categories: Cheese, Info/tips
       Yield: 1 Servings
  
       1 x  Information on Cheeses follo
       1 x  (This is part 3 of 3)
  
                      MILK AND MILK PRODUCTS Milk is used infrequently in
   cheesecakes.  Other milk products that appear more frequently in
   cheesecakes are buttermilk, sweetened condensed milk, and Yogurt.
   Buttermilk is made when special bacteria are added to lowfat milk;
   therefore, an average eight-ounce serving has about 100 calories. It
   is available in most supermarkets, in 1-quart containers.
    Sweetened condensed milk is evaporated milk to which sugar has been
   added. It is very high in calories -- about 980 calories in a cup.
    It is sold, unrefrigerated, in most supermarkets. Yogurt is milk
   that has been allowed to ferment to a semisolid consistency. It can
   be made from either whole or skim milk. It is often used as a
   substitute for sour cream, since it often achieves a similar result.
    If you do attempt to substitute yogurt for sour cream, use whole milk
   yogurt if possible and drain carefully of excess water. Yogurt has far
   fewer calories as well -- about 120 as opposed to sour cream's
   average of 475 per cup.  Yogurt is sold in all supermarkets in
   eight-ounce and larger containers. You can also make it at home quite
   easily.
                              EGGS Since the cheeses and creams used in
   cheesecakes have such a high moisture content, it is necessary to
   have an ingredient that can hold or absorb water.  The most popular
   and the most elegant solution to this problem is the egg. Also since
   egg yolks and whites harden as they bake, they add body and texture
   to the cheesecake. Egg yolks in particular contain lecithin, an
   emulsifier, which has the effect of congealing the fats in the
   cheese. Generally a cheesecake recipe with a high fat content will
   also call for relatively more eggs.
    EGG WHITES; Many recipes require you to separate the eggs and to
   beat the whites until they form stiff peaks with the beaters of your
   mixer. As egg whites are beaten, the albumen is spun out into a finer
   and finer web of protein, the finer the structure, the more moisture
   the batter can hold. If the whites are overbeaten or overheated,
   however, the delicate structure collapses and the result is a soggy
   cheesecake.
    Since air is also encapsulated, the egg whites also add lightness to
   the cake.  Oddly enough, the freshest eggs are not the best for
   cheesecakes; the whites of eggs that are a few days old can be beaten
   to a larger volume. Unless you have access to farm fresh eggs,
   though, this isn't likely to be a problem as most of the store bought
   eggs are already at least several days old.
    When beating the egg whites, add a dash of cream of tartar to make
   them more stable.  To make the whites stiffer 9 if this is desired)
   you can blend in some confectioners' sugar or a boiling sugar syrup
   once the whites have reached the soft peak stage.
                      BUTTER AND SHORTENING Except for a few special
   cheesecakes, butter is not found among the ingredients in the
   fillings. However, it is basic for most of the crusts. Please use
   sweet butter rather than the salted.
                         FRUITS AND NUTS Many of the cheesecake recipes
   use the grated rind of a lemon or orange. For the best results use
   the fresh peel rather than the dried because as the peels are dried
   they lose much of their aromatic oils.  The only part of the peel
   that is used is the outermost, colored layer, called the zest. The
   zest can be removed with a zester or with any ordinary grater.
    Many cheesecake recipes call for a small amount of lemon juice.
    Fresh is the best to use, but good results can be obtained using
   reconstituted lemon juice.  You may wish to experiment, varying the
   amount to suit your own taste and which kind to use.
    Many times ground nuts are called for and it has been found that
   lightly toasting them brings out a better flavor in almonds and
   hazelnuts (filberts).  They retain more of their crunch when used in
   the batter. To roast the nuts, spread them out on a baking pan and
   bake for 10 minutes or so in a 350 degree F. oven, stirring
   occasionally to ensure even browning. If you use hazel nuts
   (filberts) that still have their paperlike skins, the skins must be
   removed before use -- they acquire a burnt taste during the roasting.
    The cost of nuts, especially walnuts, in small quantities is
   outrageous, but you can save a bundle if you buy them in the bulk and
   in the shell. Shelled nuts turn rancid fairly quickly, though, store
   them in the refrigerator or freezer, well wrapped.
                       SPICES AND FLAVORINGS Spices such as cinnamon,
   cloves, ginger, nutmeg, and cardamom will appear frequently in
   cheesecake recipes because the contrast so well with the mildness of
   the cheeses. Spices do deteriorate as they sit on your rack, so be
   sure to always have fresh ones on hand for your baking day. Cinnamon
   and ginger can be used ground commercially, but you may want to grate
   your own nutmeg and grind your own cloves or cardamom from the whole
   spices. A coffee grinder is one of the best ways to do this.
    Certain flavorings such as vanilla extract or instant-coffee powder
   are used in cheesecakes. Rosewater is used in some and can be found in
   specialty stores as well as the drugstore.
    Chocolate is used in the mocha-flavored and chocolate-flavored
   cheesecakes.  Please use the real chocolate, baking or semi-sweet
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