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CURDS AND WHEY (COTTAGE CHEESE)


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Ingredients

2 cups whole mlk
1 tbsp. vinegar
salt


Wasn't sure what category to put this under.


Curds and Whey


(Cottage Cheese)


2 cups whole mlk


1 tbsp. vinegar


salt


Pour milk into a saucepan and coook at medium heat until bubbles begin to form on the top. Stir occasionally. Remove milk from the heat and slowly stir in vinegar. Stir gently and watch for cheese curds to form. The curds are the cottage cheese and the liquid left is the whey. Empty curds and whey into as strainer held over a sink or bowl. Gently squeeze the curds with a mixing spoon to be sure all the whey is removed. Put the curds into a clean bowl and place in refrigerator to cool. Salt the curds to your taste before eating. Refrigerate leftovers.


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Notes

Wasn't sure what category to put this under.

tried this and think I messed up. Probably didn't let the milk get hot enough or I used too much vinegar. I tripled the recipe and got, in essence, farmer's cheese with very little curd. Did I add the vinegar too rapidly? Should I use white vinegar instead of cider? should the milk be scalded? I am not in a dither, just curious. lucas hess

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