RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0625
Energy (kCal)	0.836
Carbohydrates (g)	0.1598
Total fats (g)	0.0139
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0064
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0033
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0004
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0029
Proline (g)	0.0026
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0007
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0000
Copper, Cu (mg)	0.0046
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0207
Total lipid (fat) (g)	0.0139
Vitamin K (phylloquinone) (g)	0.0000
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1900
Folate, total (g)	1.9950
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	77.0260
Energy (kcal)	0.8360
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0009
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.2527
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0031
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	1.1970
Fatty acids, total saturated 16:0 (g)	0.0026
Carbohydrate, by difference (g)	0.1598
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0074
Tyrosine (g)	0.0019
Potassium, K (mg)	8.7020
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	3.8570
Serine (g)	0.0024
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0032
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0001
Histidine (g)	0.0013
Isoleucine (g)	0.0026
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0180
Water (g)	1.6254
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	0.5700
Iron, Fe (mg)	0.2255
Energy (kJ)	3.4960
Ash (g)	0.0386
Caffeine (mg)	0.0000
Glycine (g)	0.0030
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0010
Fatty acids, total polyunsaturated (g)	0.0075
Vitamin E (alpha-tocopherol) (mg)	0.0000
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0030
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0027
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0048
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0015
Folate, food (g)	1.9950
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0005
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.0000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0036
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	3.7810
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0032
Glutamic acid (g)	0.0068
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0047
Folate, DFE (g)	1.9950
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.1292
Tryptophan (g)	0.0010
Threonine (g)	0.0026
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0212
Protein (g)	0.0625
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0004
Betaine (mg)	0.0000
Phosphorus, P (mg)	1.1400
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Greek >> Greek
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. To fresh milk add rennet and leave till set (about 30 minutes). | 2. Break up and place resulting mass into muslin in about two lots (this depends on the amount of milk used). | 3. Drain any whey from curds back into pan, leave to stand in muslin for about half an hour after which they will be firmer and in oval shape. | 4. Meanwhile bring whey to the boil. | 5. any curds which form on the top may be gathered and used fresh/ add sugar and cinnamon or placed in muslin and hung to dry to form a hard cheese suitable for grating onto pasta etc. | 6. Once milk has come to the boil, remove soft curds from muslin and place into boiling pan. | 7. Simmer gently until the cheese floats to the top, but certainly for approximately 20 minutes. | 8. Remove cheese, if liked, sprinkle with salt and fold in half and place a weight on top. | 9. Leave in fridge for at leave 2 hours before use. | 10. It may be stored in a jar with a small amount of the whey (keep cool). | 11. The remaining whey may be used to boil spaghetti in, when cooked, cooked chicken may be added to form a soup, serve with bread (this is a typical Cypriot lunch, nothing is wasted) The soft curds which form on the top to which sugar and cinnamon are added can be made in to'cakes' filo type pastry is filled with the mixture and then deep fried for a few moments, delicious! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	8	pints	-	-	-	-
rennet special cheese	1	teaspoon	-	-	-	-
salt			-	-	-	-
mint	1	teaspoon	0.836	0.1598	0.0625	0.0139

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Cyprian Halloumi Cheese