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Dry Curd or "Pot" Cheese

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TasunkaWitko View Drop Down
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    Posted: 05 November 2012 at 14:50
I've been interested in this for quite a while, especially since so many Central and Eastern European recipes call for it as an ingredient, or as a component to a meal. I always knew it was similar to cottage cheese, but that's about all I knew.
 
Today I was able to do a little reading, and based on that, it's got quite a few close cousins, including ricotta, queso fresco, farmer's cheese and paneer; these are not exactly the same as pot cheese, but quite close. I can't say for sure, but it seems to be most closely related to quark, which is something I've heard of, but have never seen.
 
Anyway, since it is extremely easy to make, and would have relevance to a few dishes I will be making in the near future, I decided to give this a try as soon as possible, using this method:
 
 
Quote How to Make Your Own Homemade Cheese
 
Michelle Smith, Yahoo! Contributor Network
 
This year for the holidays, why not impress your guests with some homemade cheese. Whip up a batch of this easy to make cheese and sit back as your family and friends ooh and ahh over your handiwork.
To make the cheese you will need:
 
1 gallon of milk (preferably organic)
1 quart of buttermilk (preferably organic)
 
Heat up the milk and buttermilk in a pot on your stove over medium low heat. Keep your eye on the pot as you prepare the other items needed since the only thing you don't want to do here is allow the mixture to come to a boil. You'll know when it's ready because large curds will form and separate from the whey in the pot. If you have a thermometer you can check the temperature. Ideally it should be about 180 degrees Fahrenheit. I never use a thermometer and my cheese always comes out great.
 
Meanwhile, cut the leg off of a brand new or very clean pair of tights or stockings. This works better than cheesecloth because the leg can be fitted over the mouth of a large jar. When the milk mixture is ready, you'll just simply pour it into the leg and the liquid will collect in the jar. You will have to remove the stocking and dump out the liquid a few times during the process unless you have a super large jar. Not exactly traditional but I have found this method to be easy and super for cleanup time.
 
Once the entire contents of the pot have been strained through your stocking contraption, allow it to hang there for about 30 minutes. This will allow more moisture to drip out while cooling it enough so you can handle it. After the 30 minutes passes, it's time to decide what you want to do with your cheese base.
 
One option to transfer the cheese to a bowl, add salt, and form into a rectangle. Place it on a clean kitchen towel and lay it down on a cookie tray. Next fill a large pot with water (for weight) and use the pot as a press for the cheese. Simply put the entire setup, tray, cheese and pot, into the refrigerator and allow it to set 6 hours or overnight. The longer you allow the cheese to set the firmer it will become. When it is complete you will have a semi-firm cheese that can be used for anything your little cheese-loving heart desires!
 
Once you try your own homemade cheese you will quickly become addicted to it as will your friends and family. Surprise them with something new this year that you can also be proud of!
 
I'll be using the cheesecloth, rather than panty hose, but otherwise will follow the method as described.
 
More to follow....
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 November 2012 at 15:18
Tas, Good Morning,
 
I look forward to your pictorial and hearing all the details.
 
I love my ricotta and making ur own is easy.
 
Let us know how it turns out.
 
Pantyhose ... interesting, especially after the Hornazo de Salamanca Thread and the historical data on Water Monday and  the Ladies of the Night and King Felipe II banning the Ladies during Lent from Salamanca City !
 
LOL Margi.     
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 November 2012 at 02:41
 
 
Tas,
 
Thought this to be of assistance.  www.ehow.com/potcheese or www.ehow.com/farmerscheese
 
Please note, one can also prepare their own Feta, Ricotta, Yogurts amongst other numerous cheeses. I have also posted some photos for you.
 
I once prepared Buttermilk Southern Fried Chicken: I had used lemon and whole milk; as Buttermilk does not exist here in Spain nor in Italy. My older daughter had once sent me the Packets from Arthur´s however, the shipping  was quite expensive. It is alot cheaper, to just sour the milk yourself.
 
 
Ancient Cheese Making.
 
 
I am quite curious about making home made Feta Cheese.
 
 
 
Kind regards,
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 06 November 2012 at 05:32

That is one of the oldest methods of making cheese, Ron.

In my own country, that method is still used to make "mattentaart", small one-persons pies, made of puff pastry, eggs, almonds and what is called "matten" which is cheese made of very fresh whole unpasteurized milk, curdled with buttermilk. Mattentaart is recognized as a European regional product.

The word "mat" or plurial "matten" dates from the middle-ages and is found in ancient dialects in Germany, France and of course in my own Flanders.

Matten are very similar to ricotta, it also has that somewhat loose crumbly texture.

Here's a picture of mattentaartjes;

Picture source;http://www.pers.vlam.be/detail.phtml?id=1291

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 November 2012 at 12:54
Originally posted by ChrisFlanders ChrisFlanders wrote:

Here's a picture of mattentaartjes;



Picture source; http://www.pers.vlam.be/detail.phtml


Those look wonderful!

This is something I'd really like to do, and will see about taking on as soon as I can get a gallon of whole milk and a quart of buttermilk.

The pantyhose? not so sure about that - maybe 2 or 3 layers of cheesecloth, instead!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2012 at 09:53
HERE IS AN INTERESTING APPETISER FROM CHARLESTON, WEST VIRGINIA:



VALERIE´s  PENGUINS WITH CREAMCHEESE AND BLACK OLIVES.

These penguins can be prepared with either pot or farmer´s cheese, ricotta or cream cheese or a combination of soft creamy cheeses. We are using Swiss goat cheese, ricotta and creamcheese.

All you need is black olives; carrots and the scarves are red piquillo jar roasted peppers from Spain & toothpicks ...

SEE PHOTO ... very easy; and thanks Valerie; an old friend who is quite astute with the culinary arts too.

Happy Holidays,

Margi
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2012 at 11:56
Adorable, Margi. You've got a very creative friend, there.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2012 at 11:59

Thanks Brook.

 
They are so simple to prepare too ... I always make smiley faces on dips, spreads, tapenade, and other spreadables ... always looks so lovely and gives color to monotone. Plating and food styling are an art; and I strive to give the visual, as in the Mediterranean we eat with our eyes, they say !
 
Have a lovely Christmas.
 
Kind regards,
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2012 at 13:44
    Nice job!  Those little guys look great!
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2012 at 15:16
I always make smiley faces on dips, spreads, tapenade, and other spreadables
 
I usually make stencils to decorate dips and spreads, depending on the affair or flavor profile.
 
F'rinstance, for a friend's bridge party, I made four stencils, one for each of the suits. These go with four dips/spreads, with the appropriate colored "topping" used to make the hearts, diamonds, clubs, and spades.
 
For a smoked fish spread I top with a stencil of a fish.
 
Etc.
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2013 at 18:24
Another homemade cheese - this one looks to be Ricotta:

http://georgiapellegrini.com/2010/06/04/recipes/homemade-cheese/
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2018 at 13:14
Another recipe for home-made dry-curd cottage cheese:

https://www.culturesforhealth.com/learn/recipe/cheese-recipes/dry-curd-cottage-cheese/
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