Comments on: How to Make Curd (Cottage) Cheese http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/ Recipes, Cooking and Food Wed, 10 Mar 2010 13:53:21 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Marilyn http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/comment-page-1/#comment-26593 Marilyn Sat, 06 Feb 2010 01:14:57 +0000 http://www.realepicurean.com/?p=1179#comment-26593 Any person who grew up in upstate New York (land of dairy, wine, and lakes) can tell you that cottage cheese and curd cheese are not the same thing. http://en.wikipedia.org/wiki/Cheese_curds Any person who grew up in upstate New York (land of dairy, wine, and lakes) can tell you that cottage cheese and curd cheese are not the same thing. http://en.wikipedia.org/wiki/Cheese_curds

]]> By: scott http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/comment-page-1/#comment-26446 scott Wed, 30 Dec 2009 22:40:51 +0000 http://www.realepicurean.com/?p=1179#comment-26446 Hi Cathy, You can use vinegar, it works just as well (only use a bit less else it'll taste quite odd!). Professional cheese makers use rennet which is an enzyme extracted from animal stomachs (but I don't suggest you kill Kitty!). Hi Cathy,
You can use vinegar, it works just as well (only use a bit less else it’ll taste quite odd!).

Professional cheese makers use rennet which is an enzyme extracted from animal stomachs (but I don’t suggest you kill Kitty!).

]]> By: cathy http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/comment-page-1/#comment-26445 cathy Wed, 30 Dec 2009 21:12:57 +0000 http://www.realepicurean.com/?p=1179#comment-26445 Any alternative ingredient to lemon as we're allergic to citrus. Any alternative ingredient to lemon as we’re allergic to citrus.

]]> By: scott http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/comment-page-1/#comment-26267 scott Mon, 30 Nov 2009 18:46:51 +0000 http://www.realepicurean.com/?p=1179#comment-26267 Ah, well I'm English so know all about cottage cheese. I don't know why I didn't name this recipe "How to make cottage cheese", now you mention it. (perhaps a rename is in order). Ah, well I’m English so know all about cottage cheese. I don’t know why I didn’t name this recipe “How to make cottage cheese”, now you mention it. (perhaps a rename is in order).

]]> By: scott http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/comment-page-1/#comment-26266 scott Mon, 30 Nov 2009 18:44:28 +0000 http://www.realepicurean.com/?p=1179#comment-26266 Thanks for this. Never tried, but I'll give it a go soon! Thanks for this. Never tried, but I’ll give it a go soon!

]]> By: scott http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/comment-page-1/#comment-26265 scott Mon, 30 Nov 2009 18:43:52 +0000 http://www.realepicurean.com/?p=1179#comment-26265 Great how different milks produce totally different flavours, too. Thanks for the comment! Great how different milks produce totally different flavours, too. Thanks for the comment!

]]> By: Reema http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/comment-page-1/#comment-26261 Reema Mon, 30 Nov 2009 05:10:08 +0000 http://www.realepicurean.com/?p=1179#comment-26261 Hey, What you have here is called cottage cheese in English and in India, we call it paneer (in Hindi language). It is a principle vegetarian food and if you only hunt for paneer recipes on Google, you will find a wealth of stuff you can do with cottage cheese. btw, cottage cheese is among the least fattening of cheeses and very high in protein content. have fun! Hey,

What you have here is called cottage cheese in English and in India, we call it paneer (in Hindi language). It is a principle vegetarian food and if you only hunt for paneer recipes on Google, you will find a wealth of stuff you can do with cottage cheese. btw, cottage cheese is among the least fattening of cheeses and very high in protein content. have fun!

]]> By: Mierna Maddonni http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/comment-page-1/#comment-26253 Mierna Maddonni Wed, 25 Nov 2009 12:37:58 +0000 http://www.realepicurean.com/?p=1179#comment-26253 I'm Lebanese and all my life my mom's made yoghurt the same as your recipe, but instead of adding the lemon to the milk, we add a cup of plain unflavoured yoghurt. if left in pot over night it becomes yoghurt and if you want the cheese or "labneh" you take of the yoghurt and put it into a cheese cloth bag and let it drain over night.... IT"S DIVINE on toast! I’m Lebanese and all my life my mom’s made yoghurt the same as your recipe, but instead of adding the lemon to the milk, we add a cup of plain unflavoured yoghurt. if left in pot over night it becomes yoghurt and if you want the cheese or “labneh” you take of the yoghurt and put it into a cheese cloth bag and let it drain over night…. IT”S DIVINE on toast!

]]> By: tasteofbeirut http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/comment-page-1/#comment-26227 tasteofbeirut Thu, 19 Nov 2009 15:52:02 +0000 http://www.realepicurean.com/?p=1179#comment-26227 This is the same method used in Lebanon for curd cheese (called 'areesh). There's another cheese that people make and that is "labneh", my favorite. GReat post This is the same method used in Lebanon for curd cheese (called ‘areesh). There’s another cheese that people make and that is “labneh”, my favorite. GReat post

]]> By: scott http://www.realepicurean.com/2009/10/how-to-make-curd-cheese/comment-page-1/#comment-26196 scott Tue, 17 Nov 2009 00:17:02 +0000 http://www.realepicurean.com/?p=1179#comment-26196 Ah, it's a great and simple thing. I'll be teaching Mia all of this once she's old enough :D Ah, it’s a great and simple thing. I’ll be teaching Mia all of this once she’s old enough :D

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