SC - Scaling up recipes?

[LrdRas@aol.com]

Rayne and Richard wrote:
> 
> I LOVE cottage cheese.  For the past few years the cottage cheese that I
> have been purchasing (no matter what brand) is so "liquidy".  So much so
> that I have to strain it
> in cheese cloth before using it.  Now it doesn't matter if it is "old"
> or brand-new just off the dairy truck.  (I check the expiration dates)
> Does someone have any ideas??  I honestly remember cottage cheese as
> being thicker and less milky.  Also the size of the curd doesn't seem to
> make a difference.

It may simply be that as the final humans have been removed from the
cheesemaking equation, they're draining it less, either as a time-saving
measure, or as a weigh to add free additional weight to every package,
and charge you the same price. There may be some other, perfectly
legitimate reason, but I don;t know what it might be.

Me, I stay awake nights (well, not often) wondering why the little knob
at the base of the head of celery is getting smaller. And no, it isn't
_really_ the same thing as celeriac. I wonder if it's a function of
mechanical harvesting, or if the plant itself has been changing over the
years since this forgotten tidbit became one of my favorite things.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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