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Old 09-04-2018, 10:14 AM   #11
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You can make curdcake too.. which is ache
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Old 09-12-2018, 04:43 PM   #12
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The only cheese I've made with just curdling pasteurized milk with acid is paneer. Which is basically a ricotta, except a lot of ricotta recipes also use cream along with the milk.


I did press the curds to form a block or chunk and it was sort of sliceable. It was OK. I added some herbs, etc. as well. I was playing around with ways to salvage milk that was getting long in the tooth. I haven't even thought about making it since! Not sure why...


Since I learned how to extend the fridge life of milk, I haven't had the dilemma. The key is to reduce the amount of air in a container/jar of milk by downsizing as you consume it. I would buy a gallon and as soon as I opened it, I would transfer 3 quarts in to quart mason jars filled to the top and used plastic caps rather than the canning lids. As I used each quart, as soon as what was left it would fit, I would transfer the remaining milk to a pint jar and so on, to a half pint jar. I would make a gallon of milk last far beyond a month and that last quart tasted just like the gallon when I first opened it.



I've always been interested in making my own cheese. I just got real busy with other stuff and forgot all about it. Since going low carb diet I never drink milk anymore but cheese is totally allowed on the diet. I should get back to looking at making my own mozzarella.
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Old 09-13-2018, 07:59 PM   #13
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Morocco! One of my favourite countries! And I ADORE Moroccan food. I find it elegant and also delicious. Send us a recipe time!

You will find that the information and help that DC offers is VERY good. Hope to read your next post.

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