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Home-Made Cottage Cheese

5/31/2014

1 Comment

 
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Got milk beginning to spoil?  Grandmaw NEVER let milk go to waste!  Her cottage cheese was good for any meal.  No one back then would THINK of pouring soured milk down the drain.  Such waste!

This recipe is thirty and begins with the many healthy bacteria that infest our air.  It is these delicious beauties that transform any dish when set out on the counter to culture.  You can make this healthy, preservative free recipe when ever the need arises to use clabbered milk.  

1/2 gallon Clabbered Milk
1 tsp. salt
1 tab. butter or sweet cream per quart

Take out that milk that is beginning to sour and let it clabber. Once completed, take out a larger pot and fill half way with water.  Allow to boil, and place any utensils you are using it it for 30 seconds to clean. Put heat down to medium. Place clabbered milk and salt in another smaller pot and place that pot into the larger one. Heat on medium until curd separates.  DON'T BOIL!  When mixture gets too hot it becomes tough. Wait until heating is finished BEFORE adding salt and cream.  Mix well and drain.  Stir in cream.  Refrigerate.
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1 Comment
Reagan link
5/22/2022 08:59:12 pm

Thank youu for this

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    Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

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    Valerie Bourbour is a writer/blogger and certified English teacher.  She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

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