2009年8月17日月曜日

take one litre of milk

Take one litre of milk
Heat it
Add 60ml vinegar
Rest
When cooled, drain through papertowel or a linen teatowel.
Add a shake of salt.
Refrigerate.
Tadaaa! Cottage cheese.

Oh and it goes really well with tomatoes.

A must around here at the moment.

8 件のコメント:

kasandora さんのコメント...

how longdo you have to heat it????

illahee さんのコメント...

yum yum yum

can't you make ricotta cheese from the whey?

Kim さんのコメント...

how hot?? I love and sorely miss cottage cheese!!!

thefukases さんのコメント...

if you have a candy thermometre you heat it to 90 degrees. If you don't (a la casa fukase) you wait until it gets a skin and just starts getting bubbles under the skin.

I think you can make riccotta from the whey and apparently you can turn cottage cheese into mozzarella with a few more steps. I'm going to keep experimenting!

Kim さんのコメント...

I just checked a ricotta cheese recipe. I guess it is made from the whey of hard cheese - not the whey of cheese made using vinegar. Who knew?

The "code word" I have to type to post this is "dumsi". Trying to tell me something!?!?! HAHAHAHA!

Melanie さんのコメント...

Ooooh, I love cottage cheese, this sounds like fun. I am assuming a nice fatty milk is the type you want

thefukases さんのコメント...

I used 2% milk. Not sure how low you could go. My next challenge!

Kim さんのコメント...

Any chance of some keitai pics of the process? You know, in your free time!