Monday we begin our Winter League bowling. I just hope I can cope with it. I thought I knew who our team was, but somebody backed down and decided she wasn't bowling. She has been off for at least a year with health problems. Guess that is one of the problems with a Senior League. Illness and aging. On the other hand, we have a couple of 92/93 yr olds who seem to be doing fine. I was saying to Matt this weekend about a time at school when we were asked to think about the millenium and how old we would be. I figured out 61 and I thought that was so very old.
By the way, I had a coupon for a free desert from Red Lobster (for my birthday) so now, with my free meal at Mandarin and my dessert at Red Lobster I should end up my birthday week as fat as a flawn. I have no idea what a flawn is. Oh, that's interesting, it is an old fashioned word derived from the French flaun, a maker of pancakes and custards. By the way, you have to buy two entrees to get this free dessert. Guess who will be having a Chocolate Wave Cake?
I originally bought one of the early Kindles which had a keyboard but apart from being able to download ebooks, it's internet connection is not much use. I have used it for reading so long that the case I bought was falling to pieces. I wondered if it was possible to replace. I checked it out on Amazon, of course, and found one which I wasn't too sure about although it seemed to be right. I ordered it and it arrived on Friday. It works perfectly and in some ways is much better than the first cover I had. The Kindle itself snaps into the back of the case and is designed that you can use all the buttons etc. I must admit I do like reading on a Kindle - some people would tell you there is nothing like a book, but as I used to say when people said things like "why keep paper backs" it's the content that matters, not the cover. Although I do like this one. My Kindle Fire is not as easy to use as a reader but it is great for going on the net if I wish.
When I lived in England I used to eat cottage cheese fairly regularly and enjoyed it. When I came to Canada I tried it once or twice and have never eaten it since. Bon Appétit describes it as sad, low-fat watery cottage cheese. I agree. However, I have now got their recipe for making your own which is not in fact that difficult. I just hope that this comes out more like the cottage cheese I remember. Not sure where I would get the milk mind you.
Cottage Cheese
½ gallon whole milk, preferably locally sourced and not ultra-pasteurized
1/8 tsp liquid animal rennet
2 ¾ tsp kosher salt, divided, plus more
2/3 cup buttermilk
3 Tbs heavy cream
Special Equipment - Cheesecloth
1. Gently heat milk in a large saucepan over low, stirring occasionally, until an instant-read thermometer registers 80°. Remove from heat, add rennet, and stir to combine. Cover pot with a tight-fitting lid. Let rest in a warm place (so milk will maintain room temperature) until curd is set, looks like the texture of silken tofu, and is just beginning to pull away from sides of pot, 4–5 hours.
2. Using a sharp knife and inserting into pot, cut curd vertically into 1" strips, then cut 1" strips horizontally to create a grid pattern. Let sit 5 minutes.
3. Line a colander with 2 layers of cheesecloth.
4. Return pot to very low heat (as low as possible) and add 2 tsp. salt. Gently stir with a wooden spoon to break up curds. Continue to cook, stirring once every 5 minutes, until instant-read thermometer inserted into center of curds registers 115°, about 15 minutes.
5. Pour curds into prepared colander set over sink and let drain until curds are room temperature, about 15 minutes. Transfer drained curds to a medium bowl. Add buttermilk, cream, and ¾ tsp. salt. Stir with a fork to break up curds and combine. Taste and add more salt if needed. Cover and chill at least 1 hour before serving.
Yield: 1 pint
Author Notes
Rennet is an enzyme found in animals’ stomachs used to coagulate milk.
Do Ahead: Cottage cheese can be made 4 days ahead. Keep chilled.
Have a great day
I originally bought one of the early Kindles which had a keyboard but apart from being able to download ebooks, it's internet connection is not much use. I have used it for reading so long that the case I bought was falling to pieces. I wondered if it was possible to replace. I checked it out on Amazon, of course, and found one which I wasn't too sure about although it seemed to be right. I ordered it and it arrived on Friday. It works perfectly and in some ways is much better than the first cover I had. The Kindle itself snaps into the back of the case and is designed that you can use all the buttons etc. I must admit I do like reading on a Kindle - some people would tell you there is nothing like a book, but as I used to say when people said things like "why keep paper backs" it's the content that matters, not the cover. Although I do like this one. My Kindle Fire is not as easy to use as a reader but it is great for going on the net if I wish.When I lived in England I used to eat cottage cheese fairly regularly and enjoyed it. When I came to Canada I tried it once or twice and have never eaten it since. Bon Appétit describes it as sad, low-fat watery cottage cheese. I agree. However, I have now got their recipe for making your own which is not in fact that difficult. I just hope that this comes out more like the cottage cheese I remember. Not sure where I would get the milk mind you.
Cottage Cheese
½ gallon whole milk, preferably locally sourced and not ultra-pasteurized
1/8 tsp liquid animal rennet
2 ¾ tsp kosher salt, divided, plus more
2/3 cup buttermilk
3 Tbs heavy cream
Special Equipment - Cheesecloth
1. Gently heat milk in a large saucepan over low, stirring occasionally, until an instant-read thermometer registers 80°. Remove from heat, add rennet, and stir to combine. Cover pot with a tight-fitting lid. Let rest in a warm place (so milk will maintain room temperature) until curd is set, looks like the texture of silken tofu, and is just beginning to pull away from sides of pot, 4–5 hours.
2. Using a sharp knife and inserting into pot, cut curd vertically into 1" strips, then cut 1" strips horizontally to create a grid pattern. Let sit 5 minutes.
3. Line a colander with 2 layers of cheesecloth.
4. Return pot to very low heat (as low as possible) and add 2 tsp. salt. Gently stir with a wooden spoon to break up curds. Continue to cook, stirring once every 5 minutes, until instant-read thermometer inserted into center of curds registers 115°, about 15 minutes.
5. Pour curds into prepared colander set over sink and let drain until curds are room temperature, about 15 minutes. Transfer drained curds to a medium bowl. Add buttermilk, cream, and ¾ tsp. salt. Stir with a fork to break up curds and combine. Taste and add more salt if needed. Cover and chill at least 1 hour before serving.
Yield: 1 pint
Author Notes
Rennet is an enzyme found in animals’ stomachs used to coagulate milk.
Do Ahead: Cottage cheese can be made 4 days ahead. Keep chilled.
Have a great day
I still prefer books, but have been reading on the Kindle lately since nothing I want is at the local library. I've been reading a lot of British cozy mysteries. And the next book I want to read is The Fall of Gondolin which the library has as an eBook. I do not like cottage cheese and have no idea where to find that milk. I have a recipe for ice cream that recommends not using ultra-pasteurized heavy cream.
ReplyDeleteA lot of people do Denise. I am not surprised you don't like cottage cheese, it is horrid stuff here. I wonder if there is a dairy farm locally, must see if I can find out. Real cottage cheese is delicious.
DeleteEnjoy all the birthday food.
ReplyDeleteI'm surprised they still make a case that would fit an old Kindle.
I'll try Alex, LOL.
DeleteYes, I was surprised too.
I love cottage cheese, but like you, don't always like the consistency. Never thought of making it myself! Thanks for the recipe! Hope the bowling league works out, and that your hip doesn't act up. I read both Kindle and regular books. I like both. I don't like reading on the Kindle Fire because it's back lit, not paperwhite (with no eye strain), so I gave my KF to my son and he loves it.
ReplyDeleteI've never enjoyed cottage cheese over here Lisa, in the UK it was much better. Yes I agree with you about the Paperwhite but I like my Fire for a lot of other uses.
DeleteI love a book in any form. I prefer kindle on the go and paperbacks by the pool and other water sources.
ReplyDeleteWe have a local dairy that makes the best cottage cheese and french onion dip. I'll send Chad to the store and remind him to always look for the United Dairy quality check. So good! I'd ship you some, but there are obvious hurdles.
Yes, so do I Liz. but I do enjoy my Kindle.
DeleteLucky you, just send Chad up with some LOL
I'm still a hold out on the ebook thing. I like cottage cheese but it's what I grew up with so that's all I know. I love the ones with either pineapple, or chives.
ReplyDeleteI love my Kindle JoJo, have had it for years now. Well I guess if you don't know the difference..... Chives are certainly good, never tried pineapple.
DeleteI hope you do get that cake..looks delicious. I prefer real books...I’m so old school. I will pass on the cottage cheese
ReplyDeleteI will Birgit, even if I have to doggy bag it. It is delicious. Not surprised over here. Horrid stuff.
Delete