[Sca-cooks] Re: Sca-cooks Digest, Vol 1, Issue 3544

[Sue Clemenger]

Are you working with homogenized/pasteurized milk, or
non-homogenized/pasteurized milk? (or some variant thereof)
I'm asking because I don't know if there are differences between Aussie
and US milk which might affect a natural souring like this...
I might have to give it a try, anyway! ;-D
--maire

tracey sawyer wrote:
> 
>      14. Re: Cheese Question (Sue Clemenger)
> 
>      I have a really easy cottage cheese recipe - well it's
>      actually crowdie which is a cream cheese ...
> 
>      2 litres milk
> 
>      600 ml  cream
> 
>      Salt to taste
> 
>      Herbs (optional)
> 
>      Allow your milk to ripen (that is turn sour and begin to
>      thicken) (say 36 hrs depending on the weather - it was
>      autumn in Australia, so mid teens Celcius)
> 
>      Add the cream, leave another 12 hours
> 
>      Put into a cheesecloth and drain (I tied it to my rolling
>      pin which I balanced on a bucket).  Drain off the whey
>      (don't waste it, you can use it in bread making or mix it in
>      with your chooks food - they love it)
> 
>      When it stops dripping (say 12 -24 hours) add a bit of salt,
>      taste it, add a bit more, taste it - until it tastes right.
> 
>      Plain it is delicious on toast with jam
> 
>      I added garlic and mustard seed to 1/3 of mine - Mmmm! very
>      nice on bikkies... and I added mixed herbs to another 1/3
>      which was also tasty... experiment with other flavours.
> 
>      IT IS DEAD EASY - and takes about 30 minutes spread over a
>      week!!!.
> 
> 
> 
>      Luv, Lowry
> 
> [Image]  Lady Lowry ferch Gwynwynwyn ap Llewelyn   mka: Tracey Sawyer
> 
> 
> 
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