Can You Freeze Cottage Cheese?
lmsorkin
21 years ago
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Paty
21 years agoRelated Discussions
Can cottage cheese sub for ricotta?
Comments (10)Linda (lyndaluu), thanks for "seconding" Malna's advice. It sounds like the cottage cheese will work and taste OK. LindaC, I'll save that list; it explains why I can handle butter but not the other stuff. Lars, I appreciate your advice. I've read your posts in the past about lactose intolerance, and I think you're right that we can handle some cheeses (especially the hard, aged types) better than milk per se. But, unlike you, I've found that I can't handle cream, either (maybe it's really the milk mixed with the cream, but I don't want to experiment!). It's not a problem at home, of course, but I've sometimes been in great "distress" immediately after a restaurant meal if I wasn't aware of milk in a brown gravy or thought I could disregard the small amount of cream in a sauce or the shredded parmesan topping on a salad. After you suffer the consequences a few times, you learn to be very cautious (I carry Lactaid tablets in my purse). I'm going to try SoyaKaas mozzarella-style substitute in my lasagna. I keep watching for other new products. There are so many lactose-intolerant people, you'd think there would be a huge market for these products, but so far, they mainly sell soy yogurt and lactose-free milk, cottage cheese, american cheese, and ice cream. I'm grateful that I can have grilled cheese and ice cream again, after years of abstaining, but I'd like to see many more types of cheeses and other products. Sue...See MoreDry Curd Cottage Cheese
Comments (5)I'm not familiar with dry cottage cheese, but I have the same trouble trying to find fresh hoop cheese nowadays. If the results of the "dry" cottage cheese making are too wet, you might consider pressing the cheese. You could also make a sieve frame with wood and mesh (or buy stretcher bars from an art supply, or even a premade screen printing screen), and prop it up over a big tray or pan so that you can spread your curds way out. If you can make this all fit in the fridge, so much the better, so you can drain and age the curds for a long time. If your fridge uses an evaporator to defrost itself, so much the better. :) You might also ask Jim at New England Cheesemaking Supply Company (cheesemaking.com). The recipe Sleevendog linked is adapted from them, but he might know more about getting it to be what you want....See MoreCan you freeze homemade cheese ring/balls?
Comments (16)The mayo would be my hesitation to freeze. Some recipes would freeze better than others me thinks. I would probably prep some of the parts ahead in kit form. Maybe grate the cheese now and portion in 1 lb zip lock getting all the air out. You could even add the spice and pepper. Chives and/or another herb would add nice color and flavor. Assemble the night before the first event and fridge them. (i think you have three balls to make?) The no-freeze lists are fine, even the first one posted if you read the copy. It was mentioned to not expect fresh when thawed, but perfectly edible to cook with. I recently roasted a half dozen red peppers and a few dozen halapenos, chopped/sliced, then froze in small useful portions. A bag of limes i juiced and froze in ice cube trays. Meyer lemons i freeze whole and grate a bit as needed... Many things freeze fine if used in cooking or cubed fruit going straight into a smoothy. Saran is a nice tight way to seal something like a cheese ball to keep its shape and get all the air out but it should be further sealed in something heavier like a freezer thick zip-lock. Or foil. Or freezer wrap, parchment. I use to make something i called an AntHill. Lined a small half dome soup bowl with saran, then line it with paper thin provolone from my deli. Lay in some nice herb leaves, chives, basil, parsley, thin slivers of sundried tomatoes...then another layer of thin prov...a layer of nutty pesto, then my cheese ball filling...usually white cheddar, cream cheese and some spice. Fold over the excess saran and chill overnight. Flipped over and un-molded it had a nice see-through design of herbs. Sprinkled with a trail of toasted black sesame seeds for the ants. It was my holiday go-to dish for a few years. Easy to travel to parties. Something like that, kept cold in a ceramic bowl in a chilly part of the fridge, i would be fine making it 4-5 days in advance. I would not freeze it for NewYears if i made it today. But i would shop for the ingredients and have them ready to make a day or two in advance. Cheese grated, herbs washed, and ready for assembly the night before....See MoreDIY Cottage Cheese
Comments (9)Yeah, you can't make any kind of cheese from dead milk. :) Here's the recipe from Cheese Making Recipe.com. The web page doesn't draw correctly. I make it up to the curd stage to use for making fresh hoop cheese for blintzes, with their recipe. The other way I know to make cottage cheese is where you age the milk at what we nowadays call unsafe temperatures, for a week. What I like about this recipe is that it's all milk, with salt added at the end. I can't remember if I've used the milk powder. I use a quality food storage container to make the cheese and a medium sized hard sided picnic cooler for the sous vide. The container is five quarts, I think. I just happened to have it. That's big enough for the gallon of milk and cup of buttermilk. It would work with a 4.5 or 5 quart pot inside a big stockpot, too. To cut the curd, use a long knife--it doesn't have to be sharp. A long icing spatula would probably work fine--cutting a grid of about 1" squares, or 1.5" x .5" rectangles. -ish. Hold the knife vertically, lightly touching the bottom of the vessel. The curd will be sitting on top of a pool of whey. After you drain the curds, while you are mixing in the cream and salt, you can break up the curds to the size you want. Making Homemade Cottage Cheese Making Recipe One may prepare cottage cheese at home by following a simple procedure. This is the easiest of all cheese to make. You will need the following ingredients: 1 gallon of skim milk (You may add 1/2 cup of instant dry milk powder to the milk if you wish. This will make the cottage cheese richer.) 1 cup buttermilk 2 -3 Tablespoons heavy sweet cream Salt to taste Warm the milk to 86 degrees F. Stir in the butter milk. Keep the temperature at 86° F for 12 hours or overnight. Cut the curd and then let set for 30 minutes. Slowly begin to cook the curds, bringing the temperature up to 104° F. Drain the curds. And the final step is to add cream and salt. Now enjoy your cottage cheese!...See Morejjmailman_eastlink_ca
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