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Old 02-19-2011, 03:13 PM   #21
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:) chees

What kind of cheese do you usually use? for example :
cow’s,ewe’s sheep’s milk cheese
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Old 02-19-2011, 04:03 PM   #22
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I use Farmer's cheese. It has a bit of sweetness to it. Consistency of a ricotta type. That is the type that the Polish people in this area use.
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Old 02-20-2011, 02:52 AM   #23
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;)

Ricotta is from Italy. Can I use hard cheese?
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Old 02-20-2011, 08:16 AM   #24
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No, you really cannot use a hard cheese in this. Ricotta is Italain- I used that as an example of the texture of farmer's. A soft cheese- of another kind might substitute but not be quite the same.
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Old 02-20-2011, 09:02 AM   #25
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Well drained pot cheese or large curd cottage cheese?
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Old 02-20-2011, 10:06 AM   #26
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You could use cottage cheese for a similar result, I am sure. Good luck with it.
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Old 02-20-2011, 10:48 AM   #27
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And you can easily make cottage cheese at home.

I'm wondering if the original Polish recipe used quark (twaróg in Polish). Quark is often described as cottage cheese according to Quark (cheese) - Wikipedia, the free encyclopedia, even though I think it is more like cream cheese.
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Old 02-21-2011, 01:07 PM   #28
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Cheese

I know a cottage cheese from Poland. How does it look in your country? Do you have a recipe for your cottage cheese?
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Old 02-21-2011, 01:52 PM   #29
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Quote:
Originally Posted by Kasia View Post
I know a cottage cheese from Poland. How does it look in your country? Do you have a recipe for your cottage cheese?
Cottage cheese:

1 gallon of milk
1/2 cup vinegar
1 tsp salt

Heat the milk to almost boiling.
Add the vinegar.
Stir in the salt.
Allow the milk to cool to room temperature.
Drain the whey and retain the curds.

1 US gallon = 3.78541178 litres
0.5 US cups = 118.294118 ml

I usually only make 1 quart (quarter gallon) or less at a time.

Commercially, it is often made with rennet instead of vinegar, but I don't know the recipe.
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Old 02-21-2011, 02:19 PM   #30
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Thanks a lot

My grandmother makes the cottage cheese in the following way. Milk straight from the cow is kept in a cool place for three days. Then when the milk becomes sour, it must be heat and strain. What do you think about it? Also I can buy a cottage cheese in shops.
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