depends if it was cut open or not. if it wasn't it might be okay but if it was cut you might not want to
Under normal conditions, it should be fine.
well it depends how long it has been left out for maximum time to be left out is 6 hours
farmers cheese isfarmers cheese is cottage cheese that has been pressed in a form to remove all the liquid, leaving a brick of formed cheese that can be sliced or crumbled when milk is curdled with rennet or vinegar, it forms solid curds and liquid whey. Farmers cheese is made by draining the whey off, usually in a cheesecloth. This makes a raw, soft cheese. It can be drained further by compressing the cloth or letting it drain longer. Salt or herbs can be added.
it is cheese in a form like cottage cheese, but tastier Italian
No. Plain yogurt is a good substitute for sour cream. A substitute for ricotta cheese is cottage cheese that has been drained of excess water (use cheese cloth or seive).
I imagine it would have been similar to cottage cheese. Something like it would be easy to make by accident as it is essentially the solid part (curds) of curdled milk.
Fresh cheeses are those that are not aged. Some of the common ones are cottage cheese, ricotta, farmer's cheese, cream cheese, and goat cheese. See Related Links.
Have you ever seen cottage cheese? It's just curdled milk. Milk curdles in your stomach.
She was eating 'Curds and whey' - which is milk that has been separated into a liquid and a solid. Curds and whey is used to make the soft, moist cottage cheeses. So possibly she was eating a bowl of cottage cheese?
A cup is a cupful. Clearly it doesn't matter much how big the cup is, otherwise it would have been specified more accurately.
How does one make PRESSED cottage cheese ? ? The way to make Farmers Cheese and Cottage Cheese starts off as basically the same. You take milk, add starter cultures and perhaps acid, heat the mixture, add enzymes (rennet), wait for the curds to set, separate the curds, and drain off the whey...at this point the curds are basically at the Cottage Cheese stage. To continue to a Farmers Cheese, you would add a bit of salt and press the curds together. To press the curds you would line a colander with cheescloth and let the Cottage Cheese settle a bit (maybe one hour), then gather the curds into the center of the cheesecloth and wrap the cloth around the curds so that you have long ends one one side and the other to twist in opposite directions. This will press more of the whey out of the curd and doing this combined with letting the cheese dry out in a cool, low humidity setting (like your fridge) would result in Farmers Cheese. See the link reference for more on the difference between Cottage and Farmers Cheeses.
The moon is not made of cheese, it is made of rock. If it was made of cheese, astronauts would have brought samples of cheese from the moon and we would have discovered what flavour it would have been.
Not long. Cottage cheese is low in fat, (like yoghurt), and high in water, so it's keeping qualities are similar as to yoghurt. A solid cheese (like cheddar) is primarily made of fat and very little water, so it is really well preserved and will keep for a week or two beyond it's use by date. Cottage cheese will not.