Basket cheese is an Arabic style semisoft cheese made from cow's milk
In a large bowl, mix the ricotta, beaten eggs, salt, and pepper until combined. Add hard salami, genoa salami, pepperoni, hard boiled eggs, and mozzarella, and mix until evenly distributed. Add filling to the pie and smooth out the top. Top with other half of pie dough.
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1. In the work bowl of a food processor fitted with the metal blade, combine the flour, butter and salt and pulse briefly until combined. Add the eggs and the lemon juice and pulse just until a ball of dough begins to form, fewer than 10 seconds. 2. Turn the dough onto a lightly floured work surface.
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Basket Cheese: Basket Cheese is a semi-soft cheese made from cow's milk. It is formed in a basket, which gives it a distinctive pattern. The flavor of Basket Cheese is mild, slightly salty, and it has a unique, slightly rubbery texture. It is typically served as a table cheese and can be eaten alone or used in cooking.
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With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball. Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
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Preheat oven 350ºF/180ºC. Grease a 9in/22cm springform pan with butter or oil. Mix the flour, salt and butter until mixture is sandy in appearance. Add the eggs, one at a time, on low speed. Add a little bit of milk to help bring the dough together.
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Pressing and Aging. Once the cheese has drained, it's time to press and age it. Place the cheese bundle in a cheese mold or basket, then press it with a weight to remove any excess whey and shape the cheese. After pressing, the cheese can be aged in the refrigerator for several days to develop its flavor and texture.
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In a large bowl, whisk the eggs. Then add the ham, ricotta, mozzarella, parmesan, oregano and garlic powder. Mix well. Pour the cheese and ham mixture into the baked bottom crust. Place the second pie crust on top and flute the edges to seal. (Set aside any excess pastry to make a cinnamon thing!)
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Cut four slits at right angles on dough top. With a fork, beat together the egg yolk and heavy cream, and brush over the top and crust of the pie. Bake the pie until the crust is golden brown and the cheese is bubbling through the slits on top, about 50 minutes. Let the pie sit for at least 30 minutes before serving.
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Cover with a kitchen towel and set aside for 10 minutes as you prepare the pie ingredients. Knead the dough until silky smooth, form into a ball, and wrap in plastic wrap. Pie Preparation. In a large bowl, combine the ricotta, beaten eggs, mozzarella, parsley, pepper and optional ingredients. Add the hard-boiled eggs last.
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This recipe is the perfect combination of creamy and tangy flavors, and it's surprisingly easy to make. Whether you're a cheese connoisseur or a complete novice in the kitchen, this recipe is sure to be a hit. So, let's get started on this mouthwatering basket cheese recipe that will have everyone asking for seconds!
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Stir Rennet water into the warm milk. Let milk stand for 40 to 45 minutes. After 40-45 min you should have a thick layer of curd. Cut curd into small pieces using a sharp knife. Drain the whey without mixing up the curds. I place a cheese basket in the middle of the pan and scoop out the as much whey a possible.
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Ingredients: 1 gallon milk. 1 tsp rennet. 2 pinches salt. Heat the milk to lukewarm (86-90F) and add the rennet. Turn off heat and let set for about 40 minutes. After the milk has set turn the heat back on to low and heat again for about 2 minutes. Using a slotted spoon pull the curds to the side of the pot.
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Use a deep dish pie pan or cake pan. Fit the dough on the bottom and up the sides. Pour the filling into the dough, top with another piece of dough. Press edges together. You will want to poke holes in the top crust. Brush crust with a beaten egg yolk and bake at 400 degrees until pie is deeply browned.
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In a mixing bowl, combine the requesón, along with the tomato mixture and season with more salt to taste, if needed. Pre-heat a comal or skillet over medium heat. One by one, add a couple tablespoons of the cheese and tomato mix into a fried tortilla and fold into a half-moon shape. Repeat with the rest of the tortillas.
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In a small bowl beat the remaining 1 egg with 1 teaspoon water. Brush the top dough generously with the egg wash. Cut a small slit in the center of the hole to vent. 8. Bake until a toothpick.
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Recipe. Heat the milk to luke warm (86-90F)and add the rennet. Turn off heat and let set for about 40 minutes. After the milk has set turn the heat back on to low and heat again for about 2 minutes. Using a slotted spoon pull the curds to the side of the pot. Keep moving the curds for about 10 minutes with the slotted spoon.
