SC - Scaling up recipes?

[Brian L. Rygg or Laura Barbee-Rygg]

In a message dated 6/21/99 3:41:55 PM Eastern Daylight Time, 
lainie at gladstone.uoregon.edu writes:

<< whole milk
 cottage cheese because it tastes 'right'. >>

Correct. This has been my experience also. 1 percent and 2 percent just don't 
make the grade for flavor, texture or creaminess. So the first thing to do 
would be to switch to real cottage cheese (e.g., whole milk) and I would be 
surprised if you didn't find far more good cottages cheeses than bad ones. 

Ras
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