Friday, October 1, 2010

Homemade Cottage Cheese

Few days ago I got Mark Bittman's recipe for cottage cheese making from Heather, I finally managed to make it and I'm so happy about the result !
In Italy the only cottage cheese we get is the low fat type so it is always associated with diets, when I came to the US I was amazed by all the different kinds there were in the supermarkets !

So now thanks to this very simple recipe I can make my own as I wish !
In my neighbourhood twice a week there is a little truck selling unpasteurized milk (prize winning ) ad cheese so I used their rich milk for my cheese.

kindly given to me by Heather

1/2 gallon milk (highest fat content you can find for creamiest results)
1 qt. buttermilk
salt (optional)
Put milk in a large, heavy-bottomed pot over medium-high heat. Cook, stirring occasionally to keep itfrom scorching, until the milk bubbles up the sides of the pot, 10 to 15 minutes.
Line a strainer with 3 layers of cheesecloth or a piece of undyed cotton muslin.
Add the buttermilk to the boiling milk all at once and stir constantly until the mixture separates into curds and whey. It will look like cooked egg whites suspended in a slightly thick yellowish liquid. Remove from the heat and stir in a large pinch of salt if you like.
Carefully pour mixture into cloth and strainer. Let curds sit in strainer until they've drained the amount of moisture you desire, anywhere from 30 to 60 minutes. Scoop the curds into a container and store in the refrigerator.

I'm submitting this recipe to Roz at la bella vita

French Fridays with Dorie : Gougeres

As we are getting closer to finishing Dorie Greenspan's fabulous book Baking from my home to yours we couldn't bear not cooking with her any more so we are starting today a new group that will be cooking from the new Around the French Table wich is a very rich book filled with all kinds of french recipes. If you think you may be interested please join us !
The first recipes were chosen by Dorie herself and the first month's recipes are on a pdf you can find in the site.

Our first appetizer were delicious and fast to make Gougeres , I made them with part Parmigiano and part Caciotta cheese they were a great success and couldn't stop eating them !

As you can see good is never enough so Carlo used them as a sandwhich and filled them with mortadella and mozzarella.
Plese visit the wonderfully design new site you'll be hooked !