SC - Reverse Challenge

[Philip & Susan Troy]

Hi, Katerine here.  Brid asks how you make fresh curds, and whether they
are like cottage cheese.

On the first question: well, if you have raw (that is, unhomogenized)
milk, it's relatively easy.  Curds are the lumps that form out of milk
with the addition of acid.  Rennet works *very* well; but you can also
get them with a few drops of vinegar, or lemon juice, or verjuice, or
so on.  Unfortunately, if the milk is homogenized, you have to add much
more, and the curds just aren't the same when they form.

As to whether they're like cottage cheese: if you look on those tubs
they sell, they're labeled "aged".  So the answer is: curds are a *fresh*
form of the sort of thing they *age* to get the lumps in cottage cheese.
No, cottage cheese doesn't work great in this recipe.  But it can be used.

Cheers,

- -- Katerine/Terry

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