Salad
Description
This International salad features To make cottage cheese, allow a quantity of sour milk to clabber, , , and allow any remaining whey to drip out. If. It delivers rich, cheesy flavor, smooth, comforting richness. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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that is, become curdled, and then
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place it on the back of the stove in a thick vessel, such as a crock, until the whey begins to appear on the top, turning it occasionally so that it will
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heat very slowly and evenly.
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Do not
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allow the temperature to rise above 90 degrees Fahrenheit, or the curd will become tough and dry.
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Remember that the two things on which the success of this product depends are the flavor of the milk used and the proper heating of it.
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No difficulty will be encountered in the heating of the milk if a coal or a wood stove is used, but in case a gas stove must be used, the vessel containing the milk should be placed in a larger one containing warm water and the milk should be heated in this manner until the curd and the whey begin to separate.
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At this point,
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pour off all the whey possible, and turn the curd into a cloth bag or a colander lined with cloth, as shown in Fig.
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removed, the curd tastes sour, wash it with warm water and allow it to drip again.
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season it with salt to suit the taste and, provided
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cream is desired,
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add it at this time, using sweet or sour
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cream .
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To work in the
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cream , press it into the curd with a spoon until the cheese Cheese made in this way may be flavored with anything desirable.
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For instance, chopped pimiento, parsley, olives, or nuts improve the flavor of the cheese very much and
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make a very appetizing combination.
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The dry curd mixed with any of these makes a delightful salad when it is pressed into balls, garnished with lettuce, and served with salad dressing.
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prepared by using sweet milk and forming the curd with a junket tablet, one tablet being required for each quart of milk.
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make cheese of this kind,
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heat the milk until it is lukewarm, or not over 98 degrees Fahrenheit, and then
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add the junket tablet dissolved in cold milk or water.
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Keep the milk warm until the curd forms, and then break up the curd with a spoon and
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pour the whole mass into a bag or a colander lined with cloth.
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When all the whey is drained out, the curd, which will be sweet, can be seasoned in any desired way or mixed with
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cream and served.
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If more flavor is preferred, the curd may be allowed to sour or may be mixed with sour cream.
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cheeses just described is buttermilk cream cheese.
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This cheese is formed from the curd of buttermilk, which is finer in texture and not so likely to become tough as that formed from ordinary sour milk.
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prepare buttermilk
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cream cheese, warm the buttermilk slowly, being careful not to
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allow the temperature to rise beyond 100 degrees Fahrenheit.
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As the milk is heated, the curd will form and will gradually sink to the bottom of the vessel.
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After this occurs, remove the whey and mix the curd with a little thick cream.
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The result will be a mixture having a delightfully
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 5172.0kcal
- % Daily Value *
- Total Fat 412.1g635%
- Saturated Fat 249.8g1249%
- Cholesterol 1110.8mg371%
- Sodium 9954.8mg415%
- Total Carbohydrate 94.0g32%
- Dietary Fiber 0.0g0%
- Sugars 66.3g
- Protein 263.8g528%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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