Salad

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.

Cuisine: Global

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 5172.0

Dietary: Gluten-free, Vegetarian

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

To make cottage cheese, allow a quantity of sour milk to clabber,
, and allow any remaining whey to drip out. If, after the whey is
JUNKET COTTAGE CHEESE.--Another variety of cottage cheese can be
BUTTERMILK CREAM CHEESE.--A slight variation from the cottage

Directions

1
that is, become curdled, and then
2
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
3
heat very slowly and evenly.
4
Do not
5
allow the temperature to rise above 90 degrees Fahrenheit, or the curd will become tough and dry.
6
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.
7
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.
8
At this point,
9
pour off all the whey possible, and turn the curd into a cloth bag or a colander lined with cloth, as shown in Fig.
10
removed, the curd tastes sour, wash it with warm water and allow it to drip again.
11
season it with salt to suit the taste and, provided
12
cream is desired,
13
add it at this time, using sweet or sour
14
cream .
15
To work in the
16
cream , press it into the curd with a spoon until the cheese Cheese made in this way may be flavored with anything desirable.
17
For instance, chopped pimiento, parsley, olives, or nuts improve the flavor of the cheese very much and
18
make a very appetizing combination.
19
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.
20
prepared by using sweet milk and forming the curd with a junket tablet, one tablet being required for each quart of milk.
21
make cheese of this kind,
22
heat the milk until it is lukewarm, or not over 98 degrees Fahrenheit, and then
23
add the junket tablet dissolved in cold milk or water.
24
Keep the milk warm until the curd forms, and then break up the curd with a spoon and
25
pour the whole mass into a bag or a colander lined with cloth.
26
When all the whey is drained out, the curd, which will be sweet, can be seasoned in any desired way or mixed with
27
cream and served.
28
If more flavor is preferred, the curd may be allowed to sour or may be mixed with sour cream.
29
cheeses just described is buttermilk cream cheese.
30
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.
31
prepare buttermilk
32
cream cheese, warm the buttermilk slowly, being careful not to
33
allow the temperature to rise beyond 100 degrees Fahrenheit.
34
As the milk is heated, the curd will form and will gradually sink to the bottom of the vessel.
35
After this occurs, remove the whey and mix the curd with a little thick cream.
36
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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Read it online: https://www.chefs-mate.com/recipe/salad-37/