Re: Sour milk - what to do with it?

January 30, 2003

I make my sour milk into soft cheese. Just leave it at a warm spot until the

whey separates, then strain and let hang until it stops dripping. You may add

a little cream or salt to the finished cheese. Where I come from (Austria),

we call this Topfen and it is the basis of a lot of recipes.

January 31, 2003

How long will this Topfen last in the frig. before you need to use it

up? I did this some months ago and forgot it was in there, until your

post here. I'm afraid to go look...

Thanks,

Robin

<<I make my sour milk into soft cheese. Just leave it at a warm spot

until the whey separates, then strain and let hang until it stops

dripping. You may add a little cream or salt to the finished cheese.

Where I come from (Austria), we call this Topfen and it is the basis of

a lot of recipes.>>

January 31, 2003

---When it is moldy on the surface it's definitely time to pitch it.

I sometimes remove mold but only if it's a very small colony(like

not much bigger than the size of a pinhead). Molds offer a lot of

different colors but I'm not sure which color is capable of causing

illness. Dennis

In , Nest4Robin@w... wrote:

> How long will this Topfen last in the frig. before you need to use

it

> up? I did this some months ago and forgot it was in there, until

your

> post here. I'm afraid to go look...

> Thanks,

> Robin

>

> <<I make my sour milk into soft cheese. Just leave it at a warm spot

> until the whey separates, then strain and let hang until it stops

> dripping. You may add a little cream or salt to the finished cheese.

> Where I come from (Austria), we call this Topfen and it is the

basis of

> a lot of recipes.>>

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