Carolyn,
Now all my questions about how to do this procedure are answered.?
Thanks for that.? But this leaves? me with still one more question:
is the final product cottage cheese or quark?? They'renot the same
thing, to my mind and palate.
Joel
ckreibich@... wrote:
In a message
dated 10/15/01 4:16:04 PM Central Daylight Time, lorenzo1@... writes:
?
?
We
made the Quark or Cottage cheese from raw milk.?? I suspect if
you try to
make it from pasteurized
milk you may need a starter culture.
I make it from
pasteurized skim milk and I do NOT use a starter culture. All I do is put
the organic skim milk in a pan when I get home from the grocery store,
cover the pan, and let it sit for 48 hours. Then I slightly heat it which
speeds up the separation of the curds and the whey, scoop it into a strainer
to let it drip, pour off the whey, and refrigerate the cottage cheese/quark.
Carolyn
?
