Cottage Cheese going wrong

Discussion in 'Recipes' started by Phil A, Nov 24, 2012.

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  1. "M"

    "M" Total Gardener

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    Thank you Scrungee, I rather fancy making some mozzarella :dbgrtmb:
     
    "M", Nov 25, 2012
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  2. Phil A

    Phil A Guest

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    Phil A, Nov 25, 2012
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  3. shiney

    shiney President, Grumpy Old Men's Club Staff Member

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    I make curd cheese the old fashioned way :old:. No boiling no lemon etc. Just leave whole milk in a bowl on the kitchen worktop for two to three days. When it starts to separate it gets put into a muslin bag and hung on a tap overnight.

    When taken out of the bag it tends to be a bit dry so just a little touch of milk added and any flavours I feel like adding. I've been making it this way for over 60 years :dbgrtmb:
     
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      shiney, Nov 26, 2012
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    • Lolimac

      Lolimac Guest

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      Just made this from 12 pints of milk and juice of 6 lemons...told you it don't go far....
      Just tried with the garlic puree on toast:dbgrtmb:right i'll get back on my tuffet:biggrin:
      DSC02585.JPG
       
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        Lolimac, Nov 26, 2012
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      • Phil A

        Phil A Guest

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        Cor, i'll have to come round & sort out your Muffet:snork:;)

        Was a Phillistein & put mine on a Pizza today:doh::biggrin:
         
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          Phil A, Nov 26, 2012
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