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Dry Curd or "Pot" Cheese |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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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:
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
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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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 !
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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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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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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ChrisFlanders
Chef's Apprentice Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343 |
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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; |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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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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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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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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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Adorable, Margi. You've got a very creative friend, there.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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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,
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Nice job! Those little guys look great!
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Enjoy The Food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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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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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Another homemade cheese - this one looks to be Ricotta:
http://georgiapellegrini.com/2010/06/04/recipes/homemade-cheese/ |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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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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