"We press on toward the goal for the prize of the upward call of God in Christ Jesus."
Monday, June 15, 2009
The cottage cheese is a Go, my friends. It is spectacularly the FRESHEST and most FRAGRANT and palette-pleasing soft cheese phenomenon I have ever placed on my tongue. VERY delicious. I highly recommend it. When you put it in your mouth, visions of happy cows in sweet-smelling clover, warmed by sunshine come to mind. You can almost hear the babbling brook, too. :) Yes, it's that good. It's as easy as heating up a gallon of milk, pouring in 3/4 c. vinegar, waiting for the curds to separate, then rinsing them in cold water. It took me like, 10 minutes of prep time (+30 minutes of waiting).
Once you get done rinsing, you have a mass of pretty, fluffy, white curds. To get a creamy cottage cheese consistency, add back some of the whey and/or cream or half n' half.