tag:blogger.com,1999:blog-8579055.post110725649448119703..comments2023-12-15T20:38:38.741+09:00Comments on To Short Term Memories: TV Cooking Tips #2: homemade cottage cheeseAnonymoushttp://www.blogger.com/profile/14564005251636500295noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8579055.post-88521798383798236952008-04-12T17:22:00.000+09:002008-04-12T17:22:00.000+09:00that last bit Bob said about using skim milk is th...that last bit Bob said about using skim milk is the real master chef tip. thanks. Logically too its right, cause its the protein we need to flocculate. But wisdom goes out the window. No?<BR/>WRITE THIS DOWN. NOW!<BR/>- szarGyanAnand Babahttps://www.blogger.com/profile/10962438122821020370noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-38232058314370684752007-08-04T07:15:00.000+09:002007-08-04T07:15:00.000+09:00Only use skim milk. The fat in whole milk will NOT...Only use skim milk. The fat in whole milk will NOT end up in the curds, it will go out with the whey.Unknownhttps://www.blogger.com/profile/13223182555394765908noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1123419838507284102005-08-07T22:03:00.000+09:002005-08-07T22:03:00.000+09:00thought i'll share this with you. Essentially, any...thought i'll share this with you. Essentially, anything that will lower the pH of the milk will do. So vinegar, lime juice , yogurt, use what you have available . And if you tie up the curdled milk in cheesecloth and hang it for a couple of hrs. the cheese will get firm and you will have in ur hands a batch of authentic indian cottage cheese. we call it paneer :P<BR/>You could use it to make somebilbohttps://www.blogger.com/profile/16324778684367886967noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1108361359821367382005-02-14T15:09:00.000+09:002005-02-14T15:09:00.000+09:00I'm glad that the cake worked out for you - I can'...I'm glad that the cake worked out for you - I can't believe you made the cottage cheese yourself. Cheese making (actually yogurt making, too) seems so incredible. I'm definately going to try it myself.Nichttps://www.blogger.com/profile/13456007322213045872noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1107580100814621822005-02-05T14:08:00.000+09:002005-02-05T14:08:00.000+09:00Wow, what a great idea! I'll have to try this. D...Wow, what a great idea! I'll have to try this. Definitely more economical than buying a whole tub of cheese and figuring out what to do with it.Jessica "Su Good Sweets"https://www.blogger.com/profile/18280415697299129482noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1107393203756052512005-02-03T10:13:00.000+09:002005-02-03T10:13:00.000+09:00Sorry, forgot to address your vinegar question. I...Sorry, forgot to address your vinegar question. I don't think Sanbei mentioned what kind of vinegar, so I assumed it's the most common Japanese vinegar. I guess any white vinegar will do.Anonymoushttps://www.blogger.com/profile/14564005251636500295noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1107317457723879422005-02-02T13:10:00.000+09:002005-02-02T13:10:00.000+09:00It tasted just like cottage cheese. I used lowfat...It tasted just like cottage cheese. I used lowfat milk, so I expect full fat milk would make even better cheese? I also think it's a great idea if you only need a little bit of it. Supermarkets sell it in such a big tub that I am forced to eat it for days on end after I used what I needed for cooking.<br /><br />Not sure how Anna liked the broccoli cake, but Jason wasn't too crazy about it. Anonymoushttps://www.blogger.com/profile/14564005251636500295noreply@blogger.com