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how can I make cottage cheese?
Sun 7-Feb-10
4:55 pm
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janetb
pyrennees

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I vaguely remember my Mum putting something in a bag and letting it drip for ages.  Must have been 'off' milk I suppose.

Mon 8-Feb-10
10:20 am
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brightspark
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Hello Janet - I think if you Google - "How to make cottage cheese", there are oodles ofrecipes - and it appears that it is the easiest of cheeses to make.

Good Luck - oh, and hello and welcome from Cognac ........... Big_Hug

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Mon 8-Feb-10
1:18 pm
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Toffeeapple
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Janet, hello and welcome to the forum; you slipped in under the wire so no-one greeted you formally.  Champagne

I'll try that again!

Mon 8-Feb-10
1:55 pm
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janetb
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thank you both, found loads of good advice and tips on the site  ,bought the oranges today to make marmelade.  I didn't have the time (or the interest) before when I was working full time.  My mum knew how to do all this stuff but its all new to me.

Mon 8-Feb-10
3:12 pm
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danast
Argyll, Scotland

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Hi Janet and welcome to you

I made marmalade for the first time this year and found it very satisfying.   Now that I have retired I have the time to do these things and this site has helped me loads.  I'm totally hooked!

Good luck!  Smile

Old teachers never die, they just lose their class

Fri 19-Feb-10
4:42 pm
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Ruthdigs
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I had my first stab at making a cottage cheese like thing yesterday!  Pint of milk in a pan, bring to boil / just under (advice varies - I boiled), added a splosh or 2 of lemon juie and turned heat down and stirred.  Turned heat off once started separating and left for 5 mins.  It had separated more after that, poured the lot through a fine mesh sieve.  Left for a few hours then mixed in salt and freshly ground black peper.  Made enough for 2 sandwiches and a small spoonful over after.  Not exactly as 'lumpy' as cottage cheese is but I didn't do the muslin thing or leave it very long.  Not bad though.

What do I do with all the leftover thin milk?  (Is this whey?)  Can I use it in baking anyone?

Fri 19-Feb-10
6:18 pm
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Toffeeapple
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Well done you!  Can't you use the leftovers for pancakes, is it  sour?

I'll try that again!

Fri 19-Feb-10
11:42 pm
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brightspark
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How about this -

http://wapedia.mobi/en/Ricotta

- I have never made this, but it suggests that Ricotta is made from the whey ...... or am I reading it wrongly??

Doh

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Fri 19-Feb-10
11:56 pm
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brightspark
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......and also this:

http://biology.clc.uc.edu/fankhauser/Cheese/Ricott.....TTA_00.HTM

How to make the ricotta - in pictures .

WellDone

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Sat 20-Feb-10
11:02 am
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brightspark
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Never thought about it before, but Ricotta - re-cooked .... the things you learn Smile

But, using whey for cooking; I found this:

http://www.recipes.eu.com/recipe715664.html

Whey Biscuits Recipe...brought to you by Recipes EU

Whey Biscuits
2 1/2 cup Flour
1 tsp Baking powder
1/2 tsp Baking soda
1 cup Whey
1 tsp Salt
4 tbsp Shortening

Sift flour, measure, and sift with baking powder, baking soda, and
salt. Work in shortening with the finger tips, or cut in with 2
spatulas. Add sufficient whey to form a soft roll dough. Turn onto
lightly floured board. Knead lightly. Pat into sheet 3/4 inch thick.
Cut with floured cutter. Place on slightly oiled baking sheet. Bake
in hot oven (450 F) about 10 minutes. 10 servings. Olive C. Leary,
Hastings, MI.

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Sat 20-Feb-10
11:20 am
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JoannaS
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I have used whey in bread making too and lots of places where a liquid is needed ie stock. No point in pouring away those precious nutrients. Must admit to being totally surprised by its use to make ricotta

Sat 20-Feb-10
11:33 am
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brightspark
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Me too, Joanna, I wouldn't have thought there was sufficient leftovers to make it - but that's what it saysSurprised

Big_Hug

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Mon 22-Feb-10
2:05 pm
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Ruthdigs
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That surprised me as well, maybe one to try in the future as I see you need to leave the whey out to ferment at room temp.  Mine went straight in the fridge.

In the end I took a flyer on it working and used in the soda bread I made yesterday for sunday brunch - worked fine.  (Warm soda bread and butter.  Mmmmm...)    Good to know you can just use it as normal.

Mon 22-Feb-10
5:41 pm
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brightspark
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Ruthdigs said:

In the end I took a flyer on it working and used in the soda bread I made yesterday for sunday brunch - worked fine.  (Warm soda bread and butter.  Mmmmm...)    Good to know you can just use it as normal.


Off subject for a moment, Ruth - I too made soda bread last night, and, delicious though it was (warm, with butter), it was also very heavy - that seems to be par for the course with my soda bread - is it meant to be heavy?

I'm afraid the swans finished it this morning Laugh 

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Mon 22-Feb-10
11:44 pm
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Danny
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An off-topic comment, but do you know how Bailey's (alcoholic Irish cream drink) was invented?

There is a dairy processing plant about 15 miles from my home place in West Cork, between the tiny villages of Ballineen and Enniskean  that are only a mile apart. I guess it dates from the early 70s.

The residual whey was given to local farmers to spread on their fields as fertiliser but there is only so much that the land can easily absorb before it becomes a threat to the watershed. So a clever chemist in that plamt concocted a method of transforming the whey into alcohol. Wheeeaaaay!

I guess some other food chemists worked out the formula for adding cream etc.

So there you go. Necessity really IS the mother of invention. BTW, the official Baileys site is quite amusing.

Never knowingly underfed

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