Added recipes for cheese, ricotta, cream cheese, and greek yogurt (#753)

content/cheese.md

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+---
+title: "Cheese" 
+date: 2022-04-16
+tags: ['basic', 'cheesefare']
+author: "SuperDuperDeou" 
+---
+
+The success of this recipe depends entirely on the quality of the milk. The fresher the milk the better. Your regular UHT milk won't work, because the necessary bacteria have been killed.
+
+You do not necessary need cow milk, basically every animal milk will work, but the cheese will have vastly different (not necessarily worse) characteristics.
+
+## Ingredients
+
+- thermometer
+- 1 cheesecloth 
+- 1 cheese recipient
+- 2l of milk
+- 25g of table salt (optional with aging)
+- 2g of rennet
+- Some coarse salt
+- Oil and vinegar (for aging)
+
+## Directions
+
+### Preparation
+
+Pour the milk and the salt into a pot, stir it well, and heat it up to 35°C.
+Once the temperature has been reached, add the rennet and stir well.
+Let it cook until it solidifies (about 1 and a half hours), then cut in 1x1cm squares.
+Let it rest for half an hour.
+Pour the cheese into the cheesecloth and il drip until it has completely separated from the liquid part (whey).
+Place the cheese into the recipient.
+Cover both sides of the cheese with coarse salt, repeat this operation twice, waiting 1 hour between two saltings.
+Store in the fridge.
+
+
+### Aging (optional)
+
+Store the cheese in a chill place (around 12°C).
+Every day of aging, flip the cheese upside-down.
+For the first two weeks, also cover it with oil and vinegar every day.
+
+
+## Extra: Uses for the whey
+
+You might have noticed you've obtained way more whey than cheese, it's normal, so you probably want to use it in some way instead of throwing it away. 
+
+If they like acids, you can feed it to your plants: it's pretty much giving them water and fertilizer in one go, you can feed it to your animals, since it's a great source of proteins, it's the prime ingredient of another cheese called "Ricotta", it can be used instead of water in sever recipes, and many other: you can even drink it. People have engineered ways to use the whey since the dawn of cheese.

content/cream-cheese.md

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+---
+title: "Cream Cheese" 
+date: 2022-04-16
+tags: ['basic', 'cheesefare']
+author: "SuperDuperDeou" 
+---
+
+## Ingredients
+
+- thermometer
+- 1 cheesecloth 
+- 1 cheese recipient
+- 250ml of fresh, non-UHT milk
+- 250ml of yogurt
+- 1lt of fresh cream
+- 5g of table salt
+- 6g of of citric acid (contained in 130ml of lemon juice) 
+
+## Directions
+
+Mix the yogurt, the milk, the cream, the salt, and the sugar into a bowl.
+Heat the bowl to 80°C while stirring.
+Once the temperature has been reached, add the citric acid and mix well.
+Heat up to 90°C, then let it cool down until it reaches room temperature.
+Pour the cheese into the cheesecloth and let the whey drip.
+Store in the fridge.

content/greek-yogurt.md

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+---
+title: "Greek Yogurt"
+date: 2022-04-16
+tags: ['basic', 'cheesefare']
+author: "SuperDuperDeou" 
+---
+
+## Ingredients
+
+- 2 thermos, ½l capacity each
+- thermometer
+- 1 cheesecloth 
+- 1l milk
+- 100ml yogurt
+
+## Directions
+
+- bring the milk to 45°C (113°F)
+- pour the yogurt into the milk
+- wisk well
+- bring the milk to 45°C (113°F) again (don't go higher than that, please)
+- boil some water (about 100ml) and use it to wash the thermos from inside
+- let the water out and pour the milk into the thermos
+- leave the thermos in the oven(or in any other place whithout air flow) for 12h
+- pour the newly obtained yogurt into the cheesecloth.
+- hang the cheesecloth for 30 minutes to 4 hours, depending on the desired density (the longer the denser)
+- store in the fridge

content/milk-ricotta.md

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+---
+title: "Milk Ricotta" 
+date: 2022-04-16
+tags: ['basic', 'italian','cheesefare']
+author: "SuperDuperDeou" 
+---
+
+The ricotta is an italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name "ricotta", which means "cooked again". Even tho it's typically made from the whey, you can make it directly from the milk as well.
+
+## Ingredients
+
+- thermometer
+- 1 cheesecloth 
+- 1 cheese recipient
+- 2l of milk
+- 10g of table salt
+- 6g of citric acid (contained in 130ml of lemon juice) 
+
+## Directions
+
+### Preparation
+
+Pour the milk and the salt into a pot, stir it well, and heat it up to 80°C.
+Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the milk.
+Heat it up to 90°C
+Pour the ricotta in the cheesecloth and let the whey drip.
+Move the ricotta into the cheese recipient.
+Store in the fridge.

content/whey-ricotta.md

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+---
+title: "Milk Ricotta" 
+date: 2022-04-16
+tags: ['basic', 'italian','cheesefare']
+author: "SuperDuperDeou" 
+---
+
+The ricotta is an italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name "ricotta", which means "cooked again".
+
+## Ingredients
+
+- thermometer
+- 1 cheesecloth 
+- 1 cheese recipient
+- 2l of whey
+- 500ml of milk
+- 10g of table salt
+- 6g of citric acid (contained in 130ml of lemon juice) 
+
+## Directions
+
+### Preparation
+
+Pour the milk, the whey and the salt into a pot, stir it well, and heat it up to 80°C.
+Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the whey and milk.
+Heat it up to 90°C
+Pour the ricotta in the cheesecloth and let the whey drip.
+Move the ricotta into the cheese recipient.
+Store in the fridge.