Date: Thu, 14 Sep 1995 17:48:45 +0600
From: jguevara@servidor.dgsca.unam.mx (Jenka Guevara)
COTTAGE CHEESE
1 liter water, divided in four, 4 cups
Put one cup of this water in a heavy pan to boil.
In the blender put:
2 cups water
4 cups powdered milk
1/4 cup whey (*)
blend completely, add to boiling water. Use last cup of water to clean the
blender.
Let everything get warm, not hot. Leave the pan on the stove's pilot till
it looks like a pudding. If your stove does not have a pilot put it in the
oven leaving the light on, or cover pan with a thick blanket. About one
night. When done, let it simmer a little, to get the curds, then let it
cool and pass through a cheese cloth. Keep the whey for the next time.
(*) for the whey
You can buy a rennet tablet, but easier, although it takes a little longer,
use some drops of lime juice. Do not forget to keep the whey. I freeze
mine in quarter cup sizes, and when I need it use one of my frozen ones. If
you have too much whey it can be used in soups.
This recipe makes a lot, you might want to make less, just cut the water and
milk in half, the same amount of whey
kwlacto lacto