Cottage Cheese Question...

CaptCook said:

"Melba's Jammin'" wrote...

Quoted message said:

Oh, my. We have 4% fat creamed cottage cheese, 2%, 1%, lowfat,

large

Quoted message said:

curd and small curd; and dry cottage cheese -- all sold in round cardboard cartons.

Minnisota, right? Anderson Erickson? Possibly we midwesterners are the last people to enjoy the
many options.

Maybe _some_ options. I spend my weekdays in the Chicago burbs, and my weekends in NW Illinois.
Cheese options are taken for granted here. I have several dairies within a mile or two of one of my
homes. Can you tell me where I can get a few dozen shrimp that are really fresh? <G>

Gar

CaptCook said:

"Melba's Jammin'" wrote...

Quoted message said:

Oh, my. We have 4% fat creamed cottage cheese, 2%, 1%, lowfat,

large

Quoted message said:

curd and small curd; and dry cottage cheese -- all sold in round cardboard cartons.

Minnisota, right? Anderson Erickson? Possibly we midwesterners are the last people to enjoy the
many options.

Maybe _some_ options. I spend my weekdays in the Chicago burbs, and my weekends in NW Illinois.
Cheese options are taken for granted here. I have several dairies within a mile or two of one of my
homes. Can you tell me where I can get a few dozen shrimp that are really fresh? <G>

Gar

In article <[email hidden]>, " BOB"

Quoted message said:

Jamie_Canuck said:

"Melba's Jammin'" wrote...

Quoted message said:

You ARE making them triangular-shaped are you not? --

We cut them out using an open large soup can as a cutter... and they come out kinda semi-
circular, half moon like even.... dat's ok, isn't it :o)

Quoted message said:

Uh-oh! Not another "Authentic" thread here. 8-) and <eg>

BOB who knows that Victor will soon be here

Nothing to debate, Dearie. Victor's wrong and I'm right. Simple as that.
--
-Barb 12-23-03: Tourtiere pictures and recipe have been added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

In article <[email hidden]>, icu2@pipeline

dot com said:

Melba's Jammin said:

<snip> and dry cottage cheese -- all sold in round cardboard cartons.

I guess that means you're in cow country, you cheesehead. Too bad it's so hard to find in "other"
places these days. I really liked it.

Practice safe eating - always use condiments

Sorry, Luv. The Cheeseheads are the Packer Backers about40 miles east of me. I'm in Meen-a-soh-tah.
Guess I should appreciate Old Home Foods more for the variety of cottage cheeses they offer up.
--
-Barb 12-23-03: Tourtiere pictures and recipe have been added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

In article <[email hidden]>, "CaptCook" <[email hidden]>

Quoted message said:

"Melba's Jammin'" wrote...

Quoted message said:

Oh, my. We have 4% fat creamed cottage cheese, 2%, 1%, lowfat, large curd and small curd; and
dry cottage cheese -- all sold in round cardboard cartons.

Minnisota, right? Anderson Erickson? Possibly we midwesterners are the last people to enjoy the
many options.

LOL! Anderson, Erickson, Johnson, Nelson, Brown, and Smith. And Schaller. :-)
--
-Barb 12-23-03: Tourtiere pictures and recipe have been added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

You may be able to substitute Ricotta Cheese I have seen them drain it in cheese cloth to use in
recipes. Check food network.com

On 24 Dec 2003 04:17:40 GMT, [email hidden] (AChrist787)

Quoted message said:

Quoted message said:

A dry cottage cheese used to be available but I haven't seen it in years.

I see it here in a store near to where I live (Hamilton Ontario) all the time.

Melba's Jammin said:

In article said:

Jamie_Canuck said:

My brother and I are making pedeheh (perogies) for Christmas Eve. I'm having trouble finding
the dry cottage cheese that the recipe calls for. I'm wondering if I can substitute regular wet
cottage cheese by draining it.

I know of large curd, small curd, and low fat cottage cheese... but not dry or wet cottage
cheese... are you sure the recipe is not indicating pot cheese, farmer cheese, or some other
cheese? Sometimes upon opening a container cottage cheese will have a couple tablespoons of whey
floating on top, simply pour that off. Cottage cheese curds in of themselves are fairly dry, so
rinsing will result in something with a consistancy tantamount to um, dirt. If I were using
cottage cheese for perogy filling I'd not even drain off the whey, instead I'd plop it into a
mixing bowl and beat the curds out of it with a hand mixer until it has a creamy texture. But I
gotta tell ya, in almost sixty years of cooking, rinsing cottage cheese is absolutely the
stupidest thing I've ever heard... who's the imbecile who suggested that, get your dumb ass out
of this kitchen, NOW!

Kiss my butt, Sheldon. :-) Rinsing it is a swell option if dry cottage cheese (yeah, that's what
it's called) is not available. Sometimes one must improvise. Rinsing it does not render it dirt.
And, yes, the dry cottage cheese does have a little whey in it, but it's at the bottom of the
container, not the top. And I wouldn't beat it until it's creamy, either--that's not how "our
people" do it. I do use a bit of sour cream or sometimes an egg as a binder; I like my filling to
stick together some. Cousin Maria just uses the dry curds seasoned with fresh dill and a bit of
salt. mumblemumbledumbassindeedmumblemumble
--
-Barb

I had also suggested rinsing the cheese in a screen colander... :-) Glad that there was someone more
experienced to back me up!

<hugs>
K.

--

Quoted message said:

^,,^< Cats-haven Hobby Farm >^,,^< [email hidden] >^,,^<

"There are millions of intelligent species in the universe, and they are all owned by
cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
cgi6.ebay.comeBayISAPI.dllOpen ↗

On 24 Dec 2003 04:17:40 GMT, [email hidden] (AChrist787)

Quoted message said:

Quoted message said:

A dry cottage cheese used to be available but I haven't seen it in years. The creamy kind of
cottage cheese that we are familiar with was never designated anything other than by curd size.<

Nor have I. I have used regular cottage cheese, however, and simply drained it using cheese cloth
and a strainer. I usually let it sit in the refrigerator all night and that takes care of it.
Works great.

I just went downstairs to get some orange juice, and I took time to look at the cottage cheese
selection. There were several brands with , 1, 2, and 4%min, acidophilus, small curd, creamy,
"California Style," but nothing called "dry."

However, draining as you describe sounds sensible to me.

Rodney Myrvaagnes NYC J36 Gjo/a

"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."

Gar said:

Maybe _some_ options. I spend my weekdays in the Chicago burbs, and my weekends in NW Illinois.
Cheese options are taken for granted here. I have several dairies within a mile or two of one of my
homes. Can you tell me where I can get a few dozen shrimp that are really fresh? <G>

Gar

In my frig. I just got them, and they were swimming yesterday morning.

Christmass in the deep south.

Happy Holidays Y'all.

Pan Ohco

Pan Ohco said:

Gar said:

Maybe _some_ options. I spend my weekdays in the Chicago burbs, and my weekends in NW Illinois.
Cheese options are taken for granted here. I have several dairies within a mile or two of one of
my homes. Can you tell me where I can get a few dozen shrimp that are really fresh? <G>

Gar

In my frig. I just got them, and they were swimming yesterday morning.

NOT FAIR!!!! Wanna trade for some good swiss, a bag of cheese curds, and some smoked string cheese?

Gar

"Jamie_Canuck" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My brother and I are making pedeheh (perogies) for Christmas Eve supper.

I'm

Quoted message said:

having trouble finding the dry cottage cheese that the recipe calls for.

I'm

Quoted message said:

wondering if I can substitute regular wet cottage cheese by draining it in cheese cloth (like you
would with yogourt to make yogourt cheese).

Any advice would be appreciated.

Thanks,

Jamie

Thank you everyone so much for all your suggestions. We made the pedehe (sic) using "wet" cottage
cheese rinsed in a collander, with warm water and left to dry in cheese cloth for a few hours.
Worked great. Served with squadgeke (sic)... was a real treat.

Cheers,

Jamie