If you add acid it will continue to curdle the cheese and make the curds firmer.
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.
Same way. Except when you stir it the part where you add american cheese or swiis. You put cottage cheese instead.
Same way. Except when you stir it the part where you add american cheese or swiis. You put cottage cheese instead.
Yes if it comes from a animal that preduces milk
According to WholesomeBabyFood.com You can introduce Cottage Cheese to your baby between 8-10 months. This is a great way to introduce Cow's milk
Sometimes, yes. But they do taste different and their texture is different so the resulting dish will be quite different. I'd experiment first and see if you like the result before you serve it to someone else.
Yes, cottage can be good for you. It's very high in protein so for someone who's playing a sport or trying to build more muscle cottage could be an extra supplement to help you on your way.
No... i dont think so, as far as i know it is way too delicate
Cottage cheese,fish(sardines tuna trout),and yogurt are the best.
The curd is put into a mold or container. Then pressure is applied to remove the whey and force the curds together into a solid mass. Then depending upon what type of cheese, it could be salted or dipped in wax as a way to preserve it during the aging process.
In principle the same way as it always has. By splitting milk into curds and whey by adding rennet and starter culture. Nowadays it can be done my machine rather than by hand but the proccess is the same.
No, dogs can eat cheese without getting sick. In fact some cheeses can help dogs, like cottage cheese can help their muscles. -TRivs