Can You Freeze Cottage Cheese?
lmsorkin
21 years ago
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Paty
21 years agoRelated Discussions
Lasagna - do you prefer cottage cheese or ricotta?
Comments (49)Yes, the whey is clear and a bit yellow. When you heat it you start to see bits of milk protein forming in the whey, that's the stuff that becomes ricotta. Mike, I salt when I pull the cheese and I make it when I want it, I don't try to store it. It gets a texture I don't care for when I try to store it in brine. I heat it on the stovetop, although I've been known to reheat in the microwave when it gets too cold to pull well. I'm still just starting on this, I took a cheesemaking class a few months ago. I use my old Harvest Maid dehydrator to make yogurt, but I don't have very much whey when I make yogurt, so I wouldn't get much ricotta, I don't think. Then again, I've never tried it so maybe I would... Annie...See Morefreeze cheese? those old boxed individual cereals?!
Comments (16)When we go back to Iowa we always stock up on those great cheese curds, esp. the fried ones! They are made fresh weekly in those little towns along the Miss. River in NE Iowa & NW Wisconsin but we place an order just before coming home & I have frozen a lot of them & they thaw fine & same texture .... chewy! I see cheese curds labelled x Wisc. down here in NM but they must be pasteurized or something as they don't have an expiration date & taste 'somewhat' like the fresh cheese curds. Annie: I guess I really hadn't looked for those cereal boxes since our son grew up but -like the crackerjacks- a fond childhood memory still! Glad both are still around for another generation! Those crackerbox 'precious' toys we searched in every box sure have gotten 'cheap' ... or maybe that is just viewing from an adult's viewpoint now!!! ha...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 Morejjmailman_eastlink_ca
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3 years ago
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