[Sca-cooks] "Fresh" Cheese Question

Etain1263 at aol.com Etain1263 at aol.com
Mon Jun 2 10:31:57 PDT 2008

In a message dated 6/2/2008 1:20:49 PM Eastern Daylight Time,  
alysk at ix.netcom.com writes:

what  would you
think about using a) fresh mozzarella; b) farmer's cheese (if  available);
c) drained cottage cheese? 

I just read an article on making mozzarella..and it's basically taking the  
curds of freshly made rennet cheese, heating it up and pulling it like taffy  
until it all melds together.  then you can braid, roll, whatever shape you  
wish.  So...cottage cheese and farmer cheeses are basically fresh curd,  drained 
and mixed with cream (cottage) or pressed into a container "as is"  
  The least processed (meaning additives) would be farmer  cheese.  The most: 
cottage.   Mozzarella is inbetween..no  additives, but more handling.  

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