cottage cheese

[Guest guest]

Excellent news for me! I don't eat meat. I mean, I do, but only when I go

out. Otherwise I don't buy it. I do, however, have some hamburger in the

fridge for spaghetti sauce tonight, but that is rare.

~Rainy Sue

> One-half cup of cottage cheese provides the same amount of protein as two

> ounces of cooked lean meat, poultry or fish. A high-quality protein and

> good source of calcium and riboflavin

>

> http://www.horizonorganic.com/products/indexcottage2.html

> This company adds active bacteria to their cottage cheese.

>

[Guest guest]

Yeah, you really can't go wrong with it. The 1st time I heated it too

long and my curds got too big so I hung them too drain even more and

then pressed them for a day (left case cloth around the curd and

weighted it down).. it was farmer cheese instead and it was delicious.

Then, if you want ricotta cheese you just reheat your whey until it

precipitates another grainy-looking curd (around 200F). Strain this

through a case-cloth lined colander. Doesn't make a lot, but it's good.

I don't think this whey would work for ferment recipes any more because

the heat was so high.. I feed it to my chickens.

Meg

[Guest guest]

i would sure love to make the cheeses. Can u tell me where to get the recipes?

also, i love cream cheese. i have been making it with yogurt and whey and do not

like the taste. thanks, diana

Angel Stoyle <bigskye@...> wrote:Janet, we make cottage cheese

regularly, and I use yogurt to culture

it.......I have a book called Goats Produce Too by Toth, and in it she

suggested that you could use yogurt as a culture instead of buttermilk,

we do not like the buttermilk cultured products as well as those with

yogurt, I use yogurt to culture my Chevre as well, and it is yummy, I

use ricotta and cottage cheese interchangeably, as well as Chevre

sometimes, we make and consume lots of cheeses, HTH....

Angel