Recipe for organic cottage cheese

Devingel

#20443

Hi Keith,

Here is the recipe for organic cottage cheese if you
can find organic milk in a store near you. The regular
milk has hormones from all the innoculated cows, those
are harmful.

1)Heat the milk and bring it to the boiling point
where it starts bubbling
2)Squeeze an organic lemon over the pot while stirring
the milk. The milk will start separating into clumps. 
3) Boil it further till the whey is separate from the
milk- ie a watery fluid is seen with clumps of white
cottage cheese floating in it (about a minute)
4) Strain the mixture and let the cottage cheese drain
for a while.
5) Cool and use as desired.

Thanks 
Ekta

In response to:

Message: 2         
   Date: Tue, 27 Jul 2004 13:47:53 -0000
   From: "skpound" <skpound@...>
Subject: Organic cottage cheese?

I was wondering how important is it to use Organic
cottage cheese 
vs. regular store-brand cottage cheese on the FO/CC
diet? What are 
the differences and benefits between the two? Also
would it be 
acceptable to use store-brand cottgae cheese in the
FO/CC mix? 
Thanks.

Keith


		
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skpound

#20444

Thanks very much Ekta! These are great, simple directions. Believe 
me...when it comes to cooking I need as simple as possible. :-)

Keith

Show quoted text

Hi Keith,

Here is the recipe for organic cottage cheese if you
can find organic milk in a store near you. The regular
milk has hormones from all the innoculated cows, those
are harmful.

1)Heat the milk and bring it to the boiling point
where it starts bubbling
2)Squeeze an organic lemon over the pot while stirring
the milk. The milk will start separating into clumps. 
3) Boil it further till the whey is separate from the
milk- ie a watery fluid is seen with clumps of white
cottage cheese floating in it (about a minute)
4) Strain the mixture and let the cottage cheese drain
for a while.
5) Cool and use as desired.

Thanks 
Ekta

#20450

--- In FlaxSeedOil2@..., "Carolyn J. Kreibich" 
<kreibich@t...> wrote:
OK, I am now to the point of thinking about making my own cottage cheese 
or quark. I am tired of the high salt content of store-bought cottage 
cheese.
Thanks,
Carolyn

Devingel wrote:

find organic milk in a store near you

1)Heat the milk and bring it to the boiling point
where it starts bubbling
2)Squeeze an organic lemon over the pot while stirring
the milk. The milk will start separating into clumps.
3) Boil it further till the whey is separate from the
milk-Carolyn, I remember my MOM making cottage cheese when I 
was a  boy.  Seems to me that she would stir some cottage 
cheese starter into the milk, set it in a warm place coveered so 
no bugs or fourlegged beasts could get in it.  In the morning was 
cottage cheese.  
I will call my aunt who is 92 to ask her how she made cottage 
cheese.  She and my mom are the best cooks I know of and they 
knew all kinds of secrets for cooking.
Charles aka Tuna

#20453

  Carolyn, I remember my MOM making cottage cheese when I 
  was a  boy.  Seems to me that she would stir some cottage 
  cheese starter into the milk, set it in a warm place coveered so 
  no bugs or fourlegged beasts could get in it.  In the morning was 
  cottage cheese.  
  I will call my aunt who is 92 to ask her how she made cottage 
  cheese.  She and my mom are the best cooks I know of and they 
  knew all kinds of secrets for cooking.
  Charles aka Tuna

Carolyn J. Kreibich

#20446

OK, I am now to the point of thinking about making my own cottage cheese 
or quark. I am tired of the high salt content of store-bought cottage 
cheese. I have a few questions: Is boiling the milk necessary? Does it 
lose nutrients when it is boiled? If we use organic buttermilk and 
follow the recipe in the archives, is the buttermilk still good to use 
if it has been pasteurized?

Thanks,
Carolyn

Devingel wrote:

Show quoted text

find organic milk in a store near you

1)Heat the milk and bring it to the boiling point
where it starts bubbling
2)Squeeze an organic lemon over the pot while stirring
the milk. The milk will start separating into clumps.
3) Boil it further till the whey is separate from the
milk- ie a watery fluid is seen with clumps of white
cottage cheese floating in it (about a minute)
4) Strain the mixture and let the cottage cheese drain
for a while.
5) Cool and use as desired.

Thanks
Ekta

Carolyn J. Kreibich

#20451

Charles,

I bet they used raw milk. Ask your aunt if they used milk right from the 
cows.

Thanks!
Carolyn

TUNA BELLA wrote:

Show quoted text

I remember my MOM making cottage cheese when I
was a  boy.  Seems to me that she would stir some cottage
cheese starter into the milk, set it in a warm place coveered so
no bugs or fourlegged beasts could get in it.  In the morning was
cottage cheese. 
I will call my aunt who is 92 to ask her how she made cottage
cheese. 
Charles aka Tuna

Douglas, Sidney LMIT (PKI)

#20461

Obviously too complicated for me to attempt-must be an easier way. but what can you expect from a paper prepared in a college lab?

Sd

Show quoted text

-----Original Message-----
From: Chris [mailto:chris@...]
Sent: Wednesday, July 28, 2004 6:12 PM
To: FlaxSeedOil2@...
Subject: Re: [FlaxSeedOil2] Re: Recipe for organic cottage cheese

  Carolyn, I remember my MOM making cottage cheese when I 
  was a  boy.  Seems to me that she would stir some cottage 
  cheese starter into the milk, set it in a warm place coveered so 
  no bugs or fourlegged beasts could get in it.  In the morning was 
  cottage cheese.  
  I will call my aunt who is 92 to ask her how she made cottage 
  cheese.  She and my mom are the best cooks I know of and they 
  knew all kinds of secrets for cooking.
  Charles aka Tuna

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Recipe for organic cottage cheese