rahel
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Posts: 7
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Post by rahel on Apr 24, 2014 5:38:55 GMT -5
Hi! Where I live it is really difficult to find cottage cheese - especially the low fat / no fat kind. So I came across a recipe on how to make some at home with just milk, vinegar (or lemon juice) and salt. If I can post a link on here I will - basically I was just wondering if that kind of cottage cheese would be plan approved or too high in carbs. They also added cream, which I would leave out and instead maybe add some Greek Yoghrt. Thanks for your help!
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Post by rebekahrl on Apr 24, 2014 7:48:27 GMT -5
Hi, Rahel! I'm not quite sure about this, as it doesn't sound like it is cultured? I will try to check more unless someone else knows more. You can make a cultured cottage cheese using buttermilk as the culture, for the first time. Let it sit out overnight at room temperature till thickened and soured. Heat it up and cut the curds, so they seperate from the whey. Drain off the whey. Rinse and salt the curds. For S you could add a little cream to the curds, for E maybe try the Greek yogurt and see what you think. Some of the whey is saved to culture the next batch. This is how I saw an Amish woman make it. It was very good, and tasted like 'real' cottage cheese to me!
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Post by cashen10 on Apr 24, 2014 8:38:15 GMT -5
Is it something similar to this rahel: www.foodnetwork.com/recipes/alton-brown/quick-cottage-cheese-recipe.html? The vinegar helps separate the whey (carbs) from the milk & if you use lowfat/skimmed milk it should be fine for a FP dish (versatile to use in S, E, or FP). I usually skip the added cream at then end unless I'm using it in an S meal & then I'll add some heavy cream, YUM!
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Post by rebekahrl on Apr 24, 2014 9:19:47 GMT -5
Checked out that link, cashen10. That's exactly what I grew up eating! Except we used apple cider vinegar or lemon juice and didn't add the cream, either. We made ours from goats milk. Often we would use the milk that was starting to get old... didn't want to drink it, but it made great cheese!
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Post by cashen10 on Apr 25, 2014 9:56:14 GMT -5
We have goats milk coming out of ears, I should try that for the kids
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Post by rebekahrl on Apr 25, 2014 15:09:36 GMT -5
It is so easy! It doesn't have a cultured taste... but more of a bland, mild taste.
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rahel
New Member
Posts: 7
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Post by rahel on Apr 25, 2014 23:57:47 GMT -5
Thanks so much! That really helps! Yes, my recipe was exactly like the one above with the vinegar, somehow it didn't work out though :(after pouring in the vinegar I basically had a mozzarella ball - was using a whisk to stir and it all got stuck on that. So I ended up having to throw it.. Was the whisk the problem? I don't think there I buttermilk available where I live, so will try again with the milk and vinegar
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Post by rebekahrl on Apr 26, 2014 0:01:18 GMT -5
The milk may not have been hot enough or you nay have needed more vinegar. This has happened before to me. We just add more vinegar. But it should make nice curds and separate.
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rahel
New Member
Posts: 7
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Post by rahel on Apr 27, 2014 8:17:32 GMT -5
Somehow I don't seem to be very talented in this.. Found a tutorial video and did it according to this.. they let the milk boil for a couple minutes and then added lemon juice. It worked a bit better this time but still not quite there...on top of this the pot had burnt milk at the bottom so it ended up tasting burnt Will try once more
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Post by rebekahrl on Apr 27, 2014 9:49:50 GMT -5
Milk does burn easily! I use a medium heat and do not bring to a boil. I get it very hot till it forms a skin on top. Remove that. The kids love to eat that! Then stir in enough vinegar or lemon juice and stir slowly till the curds seperate cleanly. Some also rinse the pot in water first and leave wet. I don't know if that really prevents burning. Also, a high quality or thick stainless steel pot won't burn as easily. Hope it turns out next time!
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Post by susieq on Apr 27, 2014 9:56:29 GMT -5
I have not made cottage cheese (hope I can one day) but I wanted to comment on the heating milk. I make yogurt from 3 gallons milk. I heat it all in my pot over medium heat. On a scale from 1-9 on my oven dial I set it at 4. It takes close to 1 hour till its good and hot, like Rebekah said, it should form a skin on top. I have never had sticking on the bottom of my pot or even been close to burning it. I do not stir it either. I use a taconeroga brand pot from Walmart. It has a thick bottom.
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rahel
New Member
Posts: 7
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Post by rahel on Apr 28, 2014 5:57:35 GMT -5
Thanks ladies! Really appreciate - I will try again and report back!
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Post by susieq on Apr 28, 2014 14:54:11 GMT -5
Just realized I called the brand wrong. It's tramontina brand from Walmart.
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